Emeril的鱼普罗旺斯
我的妻子奥尔登是用这种方式准备的鱼的忠实粉丝。这是一种烤脆脆鱼片的完美方法，而且你可以用蔬菜做一次性的一餐!
资料来源：日常食品，2008年7月/ 8月
总时间
预备
份量
配料
路线
库克的笔记
这个食谱来自Emeril Lagasse的专栏，Kick It Up.
总时间
总时间
总时间
我的妻子奥尔登是用这种方式准备的鱼的忠实粉丝。这是一种烤脆脆鱼片的完美方法，而且你可以用蔬菜做一次性的一餐!
资料来源：日常食品，2008年7月/ 8月
预备
份量
27.04.2023 @ 07:12
This comment appears to be in Chinese. Here is a translation:
“My wife Alden is a loyal fan of preparing fish in this way. This is a perfect method for baking crispy fish fillets, and you can make a one-time meal with vegetables! Data source: Daily Food, July/August 2008, 45 minutes, 35 minutes, 4 servings. Ingredients: 2 teaspoons finely grated lemon zest, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes, 1/4 teaspoon fennel seeds, ground, coarse salt and pepper, 1 small sweet onion, such as Vidalia, sliced horizontally into thin slices, 6 small zucchini, sliced into thin slices, 4 black cod, cod or striped bass fillets (6 ounces each), 1 large tomato, seeded and chopped, 1/4 cup plus 2 tablespoons extra-virgin olive oil. Route: 1. Heat the grill to medium. In a small bowl, combine the lemon zest, Italian seasoning, red pepper flakes, fennel seeds, 3/4 teaspoon salt, and teaspoon pepper. Set the spice mixture aside. 2. Place four 14-inch heavy-duty aluminum foil squares on a work surface. Evenly divide the onion on half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with the fish; sprinkle with the spice mixture. Top with the tomato; drizzle with oil. Fold the foil into packets; press the edges to seal. 3. Place the packets on the grill. Cover and grill until the fish is cooked through, 10 to 12 minutes. Remove the packets from the grill; carefully open (hot steam will escape), and transfer the Provençal fish to plates. Cooks notes: This recipe comes from Emeril Lagasses column, Kick It Up.”