Perch, salmon, flounder with thyme with high cholesterol
→ 200 G FILLET OF FISH (PERCH, SALMON, FLOUNDER)
→ 20 G VEGETABLE OIL
→ 0.5 LEMON
Sprinkle the salted fish fillet with lemon juice, season with dried thyme and vegetable oil. Put on for 20 minutes in the cold. Then fry the fillet on the grill or in a preheated 180-200 degree oven (in this case, the baking sheet should also be greased with oil).
Pieces with a bone are fried in a preheated oven for about 12-15 minutes, and without a bone-7-8 minutes.