Tinfoil grilled seabass

Perch 1 item	Scallions 3, 4 roots
Ginger 1 small block	Cooking wine 1 scoop
Salt 2 small spoons	Black pepper A little
Fresh thyme (optional) A little

How to make tin foil grilled seabass

Step 1

Ingredients.

Step 2

After washing the seabass, add cooking wine.

Step 3

Sprinkle some salt on both sides of the fish body, rub it evenly with your hands, and let it sit for about 30 minutes to let it absorb the flavor.

Step 4

Slice the ginger, cut the green onions into slices, and put them into the marinated fish belly.

Step 5

Tear off a piece of tin foil large enough (to completely wrap the fish), brushA thin layer of oil (generally edible oil or olive oil will work) to prevent the fish skin from sticking.

Step 6

Then brush a thin layer of oil on the fish.

Step 7

Sprinkle again with black pepper.

Step 8

Add thyme (omit if you don’t have it or don’t like it).

Step 9

Wrap it in tin foil and pinch the seal tightly.

Step 10

Oven at 170 degrees for about 20-30 minutes depending on the size of the fish.

Step 11

When taking out and opening the tin foil, be careful to burn it.

Step 12

Finish.

Step 13

Finish. Cooking tips for tin foil grilled seabass