Cooking Steps

1. 

   Step1:Cut the fish into 75g pieces. Season with salt and peppe

2. 

   Step2:Heat up the pan over low heat. Add olive oil. Put the fish skin down into the pan. Press the fish meat lightly with a fork to prevent the skin from contracting and curling the fish. Fry for 10 minutes

3. 

   Step3:In order to maintain the integrity of the meat, it is not necessary to turn it upside down during the frying process. Use a spoon to pour hot oil on the fish to ensure even heating

4. 

   Step4:Put the white radish, green and red peppers, asparagus and small carrots into boiling water, cook them until they are 7 minutes old, and take them out for use

5. 

   Step5:Shred the orange peel and lemon peel. Blanch them. Remove and put them into the prepared diced tomatoes and black olive slices. Add salt, black pepper and olive oil to mix for seasoning. Make the salad

6. 

   Step6:Slice zucchini. Season with salt and pepper. Coat with olive oil. Take the griddle. Heat it over medium heat and add olive oil. Put in the seasoned zucchini and Tricholoma. Add fresh rosemary leaves. Grill until done. Fry the surface of the zucchini with diamond patter

7. 

   Step7:Medium hot pot. Add olive oil. Pour in the previously cooked vegetables. Add peas and tomatoes. Stir fry. Season with a little butter and salt

8. 

   Step8:In a medium hot pot, melt butter. Add chopped onion. Stir fry until golden. Add white wine. Add cream after juice collection. Boil thick soup. Decorate with dill.