Part 3/6:
The preparation begins with seasoning the fish’s belly with salt and black pepper, complemented with generous herbs like rosemary, thyme, and sage to infuse flavor. The host emphasizes not to overly embellish the skin with spices, ensuring a clean salty touch. Additionally, slices of lemon are mixed in, as well as a drizzle of olive oil to enhance color and flavor.
The preheated oven is set at 250°C, with the fish expected to cook for about 15 minutes, depending on its size. A key tip is to use aluminum foil initially to maintain moisture and avoid drying out the fish. The final cooking moment provides a crisp skin, marking the transformation into a visually pleasing dish.