Cooking Steps

1. 

   Step1:Remove the internal organs and gills of saury in autumn. Wash and use kitchen paper towel to absorb water. Rub salt and pepper on the inside and outside of the body. Marinate for 15 minutes.

2. 

   Step2:Shred the lemon peel. Put the lemon into the pickled fish.

3. 

   Step3:Spread the tin paper on the baking tray and brush the oil. Put on the saury. Brush the oil on the fish and sprinkle a little salt. Bake at 220 ℃ for 25 minutes or so until the surface is golden. You can turn it over in the middle of the way. It's ok if you don't turn it over. When eating, squeeze lemon juice on the fish.