Grunt Meuniere ｜ Party Kitchen ――Recipe transcription of party kitchen

Scrape the scales with a kitchen knife. Insert a blade into the pectoral fin and drop the head. After rinsing the internal organs with running water, wipe off the water with kitchen paper.
With the ventral side facing you, bend the blade toward the top of the middle bone and cut yourself. Insert the blade toward the head with the back side facing you, and completely separate it.
Insert the blade toward the tail with the middle bone down and the back side toward you. Completely separate the middle bone from the body with the ventral side facing you.
Cut off the abdomen and tail to complete the fillet.

Thoroughly moisten the three grated grunts, sprinkle with salt and pepper, and sprinkle with flour.

Peel the potatoes and cut them into bite-sized pieces. Heat in a 600 W microwave for 3 minutes.

Heat the olive oil in a frying pan and bake the grunt from the skin. Add 3 potatoes and bake together. When the potatoes are browned and the grunt is turned inside out, add the petit tomatoes.

Sprinkle white wine, and when the alcohol is removed, add 1/2 slice of lemon and 1/2 lemon juice while squeezing. Add butter and let it blend in and sprinkle with Italian parsley.