Inspired by the Amanda garlic mushroom, I feel that if I like this flavor, the sauce of this garlic parsley is very versatile.
Fish salted for half an hour, garlic cut into garlic
Decoction of squid in olive oil for about two minutes
Put the right amount of butter, add garlic and parsley and saute
Add a little water, cover the lid and smother it until the fish is fully cooked. Open the fire and collect the juice. You can make a little salt according to your personal preference.
I casually put some Japanese seaweed fragrant pine, I feel pretty delicious, I don't know if it is my taste.