Have you already tried this fish recipe?
Rinse the char properly inside and out, rub dry and season with salt and pepper.
Preheat the oven to 180 °C.
Brush aluminum foil sheets with olive oil and cover with butter flakes. Place the fish on it, spread garlic, lemon slices, ginger, bay leaf, parsley leaves, chili peppers and fennel herb evenly in the belly cavity and over it, pour the white wine and fold the foil over it.
Cook the char in the heated stove for twenty-five minutes until cooked through.
A tip for preparation: the fish are ready when the dorsal fin can be easily pulled out and the fish flesh easily separates from the bones.
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