Summary

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

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Instructions

1. Wash the gutted fish thoroughly inside and out. Drain and rub with paper towel until the skin is relatively dull.
2. Preheat the oven to 180 ⁰C top / bottom heat. If you have, it is better to choose convection (not hot air!) And grill.
3. 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.
4. Pour the olive oil into a deep dripping pan and place the prepared fish on it. Brush the fish with the olive oil.
5. 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)
6. In the meantime, let out the butter and lightly brown to the nut butter.
7. There are boiled potatoes with the nut butter and salad.
8. Tip: I always put the complete drip pan with a saucer on the table.
9. 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.
10. 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.