Pan-fried Snapper fillet with tomato and basil sauté
❤Highlight❤[1]⃣This western food does not need an oven-a microwave oven and a pan are fine. 2⃣No waste of time-I did it because I got off work late and needed a meal to feed a family. The time was properly arranged, that is, it took about 30 minutes. 3⃣️ Rich and balanced nutrition-protein, carbohydrates, vitamins. Definitely worth trying if you have fish fillets at home. If there are no children in the family to eat this dish, the final step of adding clear water is recommended to put 1/2 cup of white wine, which will taste better.
Food Ingredients
Red Snapper Fish Fillet
4 tablets (400g)
cherry tomatoes
200g
Fresh Basil Leaves
1/2 cup
Garlic
5 petals
Potatoes (large)
2 One
Salt
black pepper
edible oil
Clear Water
1/2 cup
Step
1
Clean the potatoes, because they have to be baked with the skin, so the surface of the soil must be cleaned with a brush.
2
Slice the potatoes with skins, spread water-soaked kitchen paper towels on the plate, place the sliced potatoes on top in turn, sprinkle evenly with salt and black pepper to taste.
3
Cover the surface with a water-soaked kitchen tissue so that the surface of the baked potato chips does not dry too hard.
4
Put it in a microwave oven for 10 minutes with high heat, open it and check it. Ding for another 5 minutes, open it and check it. Then add 1 minute and 1 minute until the potato chips are ripe and the skin shrinks back. These two big potatoes, I high fire a total of 18 minutes.
5
Arrange the potato chips on the plate with a clip.
6
While biting the potato slices, marinate the fish fillet with salt and black pepper for 15 minutes.
7
Pan with the right amount of cooking oil, medium heat, into the fish fillet fried.
8
Fry until golden brown on both sides.
9
Place the fried fish fillet on the potato chips.
10
Sliced garlic, basil ready. (The garlic at home is not very fresh, ha, ha, ha, don't learn this from me).
11
Open the cherry tomatoes in half.
12
Do not pour out the oil from the fried fish fillet, heat it, wait for the oil to heat, and add garlic slices to explode.
13
Add the cherry tomatoes to the pan.
14
Stir fry until the skin of the cherry tomatoes is slightly wrinkled.
15
Pour in 1/2 cup of water, add salt and black pepper to taste, bring the stock to a boil over high heat, and turn to medium heat until the stock thickens slightly.
16
The heat is off and fresh Basil leaves are added. (It is definitely a gimmick to cut it directly from the flowerpot and wash it. It is not more than two meters from the soil to the pot.).
17
Mix the Basil leaves in the soup.
18
Pour the tomato basil sauce over the fillets and potatoes.
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