Step OnePrepare a fish, clean and drain. Use salt and black pepper to evenly smear both sides of the fish and the inside of the belly.
Step TwoPlace it on tin foil, first coat with olive oil, sprinkle with lemon juice, and marinate for 15 to 30 minutes. (Except for sauce, the taste of the fish itself is relatively light, and if it has a strong taste, you can add more salt and pepper when marinating.)
Step ThreePrepare a wok, add olive oil, add onions, and garlic. Stir fry the onions and garlic until fragrant
Step FourPour 120ml of white wine into the pot and stir fry evenly.
Step FiveAdd diced tomatoes and stir fry evenly
Step SixAdd the tomato sauce and stir fry again until well combined.
Step SevenContinue to stir fry until the soup is thick, turn off the heat.
Pour the sauce onto the fish and spread over a few slices of lemon and tomato.
Wrap the fish in tin foil and place in the pre warmed kamado
Salmon: 400 ° F (204 ° C), roasted for 10-12 minutes
Cod: 400 ° F (204 ° C), roasted for 10-12 minutes
Perch: 375 ° F (190 ° C), roasted for 15-20 minutes
Salmon: 350 ° F (177 ° C), roasted for 12-15 minutes
After the time has expired, let it stand for a while to avoid scalding.