Cooking in a frying pan

• 1Sprinkle salt and pepper on the frozen sea bass and coat it in flour.
• 2. Add a generous amount of salad oil to a frying pan and heat over medium heat. Add [1] skin-side down and once browned, flip over, reduce heat to low and fry for 5-6 minutes until cooked through.
• 3. Cut the onion and yellow pepper into 1.5cm cubes. Cut the eggplant and zucchini into 1cm thick chrysanthemum shapes.
• 4. Put olive oil and garlic in a pot and fry over low heat until fragrant, then add the onion and fry over medium heat until translucent.
• 5 Add the canned tomatoes, eggplant, yellow pepper, zucchini, granulated consommé, and water to [4], simmer for 7-8 minutes, stirring occasionally, and season with salt and pepper.
• 6 Place [2] in a bowl, pour [5] over it, and sprinkle with parsley.

Steam convection cooking

• 1Sprinkle salt and pepper on the frozen sea bass and coat it in flour.
• 2. Place [1] in a hotel pan, spray with spray oil, and heat in a preheated steam convection oven (combination mode) at 230°C and 30% steam for 10 minutes.
• From step 3 onwards, the same procedure applies as for frying pan cooking [3].
• * When cooking large quantities, please preheat the oven to a high temperature.
• * When cooking large quantities, please adjust the temperature and time accordingly.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the fish may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.