Spanish mackerel, remove the water and sprinkle it matsul mitgan with salt and pepper.

Put the sauce ingredients to make a visible source.

Place butter in a pan 1T shell facing the Spanish mackerel put under a low heat and cook slowly.

Raise the 1T butter over the fish and cook up a slice of lemon covered with a lid.

If the bottom is golden brown, flip the wing produces more accustomed to close the lid.

Then put the meat in a sauce pan lightly toasted candied completing jolyeo put in place the baked fish.