Crispy Char from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 char (s), each 300 g
- 4 teaspoons, heaped herb butter
- 8 sage leaves, fresh or dried
- 125 ml olive oil
- 4 organic lemon (s)
- salt and pepper
- 125 g butter
Print Recipe
Pin Recipe Instructions
- Wash the gutted fish thoroughly inside and out. Drain and rub with paper towel until the skin is relatively dull.
- Preheat the oven to 180 ⁰C top / bottom heat. If you have, it is better to choose convection (not hot air!) And grill.
- Rub the fish inside and out with the juice of a lemon, season with salt and pepper. Put 2 sage leaves in each char (if you don`t have one, you can also use thyme) and distribute the herb butter in the abdomen. Now cut the remaining lemons into slices and place them in the fish.
- Pour the olive oil into a deep dripping pan and place the prepared fish on it. Brush the fish with the olive oil.
- After approx. 20 minutes heating-up time, slide the drip pan with the fish in the middle of the oven. After 15 minutes, reduce the temperature to 160 ⁰C and bake for another 15 minutes. (See Note)
- In the meantime, let out the butter and lightly brown to the nut butter.
- There are boiled potatoes with the nut butter and salad.
- Tip: I always put the complete drip pan with a saucer on the table.
- Note: Every oven is different, so watch the degree of browning of the fish. The cooking time also depends on the size of the fish. So I had for 4 people. 3 fish with 2 x 550 g and 1 x 800 g in the oven for a total of 40 minutes.
- Please do not try to turn the fish. Quite the same, whether with or without aluminum foil underneath, it inevitably leads to the fish tearing up.
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