Cooking Steps

1. 

   Step1:Prepare the saury - (1) cut the belly of the fish. Remove the internal organs and gills. Wash and drain. Make three or two oblique strokes on both sides of the back of the fish. (2) Spread olive oil on the fish and the ground, and sprinkle black pepper and coarse salt with pride. (3) Slice the lime. Then put some slices into the fish belly together with the vanilla leaves. Cover with the plastic film. Refrigerate and marinate for 30 minutes. Spare the rest of the herbs.

2. 

   Step2:Peel the potatoes and cut them into pieces. Put them into a cold pot. Add some salt and boil them. Then turn the heat down. Cook for another 5 minutes.

3. 

   Step3:Take out the potatoes and drain them. Put them back in the pot. Cover the pot. Toss the pot hard for a few times to make the surface of the potatoes a little mushy.

4. 

   Step4:Take a rosemary leaf. Chop it. Pour it into potatoes. Add some olive oil, some pepper and salt. Mix well. Let each potato be evenly coated with a thin layer of olive oil.

5. 

   Step5:Preheat oven 220 degrees. At the same time, spread tin paper on the baking tray. Then brush a layer of olive oil to prevent sticking. Pour in the potatoes. Put the herbs, lime slices and garlic slices on top and bottom. Put the pickled saury in the herb room.

6. 

   Step6:Put it in the middle layer of the preheated oven. Bake at 220 ℃ for 25 minutes or so.