Char in a Bed of Vegetables

Have you already tried this fish recipe?

Season the washed char inside and out with salt and season with pepper. Half of the parsley and a few flakes of butter in the belly form.

Clean and chop the vegetables and mushrooms and mix with remaining chopped parsley. Sauté in a frying pan in a butter-oil mixture, extinguish with white wine, season with salt and season with pepper. Cook until half done.

On an aluminum foil form half of the vegetables, place the char on top and spread the remaining vegetables evenly on and around the fish. Pour a little more white wine. Close the foil tightly so that no juice can escape.

Place in the preheated oven on the grill rack and cook for half an hour at 200 degrees.

Take out, put on a plate, open the foil and bring to the table.

Serve with long grain rice or potatoes.

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