The recipe for Ningxiang Autumn Knife Fish

Health benefits

Lemon: Generating saliva and quenching thirst

Ingredients and materials

Three autumn swordfish

1 lemon

50g olive oil

2 tablespoons of salt

1 teaspoon black pepper powder

The recipe for Ningxiang Autumn Knife Fish

1. Remove the internal organs with an autumn knife, dry off the moisture, and use the knife to make diagonal cuts on both sides of the surface.

2. Sprinkle salt and black pepper powder on both sides and spread evenly by hand.

3. Cut half a lemon peel and put it on top of the saury, spread it evenly, and season for half an hour.

4. Place tin foil on the baking tray and brush with olive oil evenly.

5. Take off the excess lemon peel from the seasoned autumn knife fish and evenly place it on tin foil. Cut some lemon slices and place them on top.

6.Preheat the oven to 200 degrees Celsius and bake for about 20 minutes.

7. About ten minutes in the middle, take it out and flip it over to brush oil, then put it back in the oven to continue baking.

8. Take it out until the epidermis is slightly charred.

9. Cut some more lemons and squeeze a little while while eating, enjoy the deliciousness!

Tips

1. The internal organs of the autumn knife fish need to be cleaned thoroughly, and the seasoning time should be sufficient. 2. Brush a little more oil on the tin foil for the first time during baking to facilitate flipping.

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