Gut the char, remove the gills and rinse the fish. Remove the bones from the belly side. Filling: Peel the tomatoes, remove the seeds and cut the flesh into small cubes. Grind bread and parsley in a food processor. Peel and finely dice shallots and garlic. Sauté in hot oil together with the thyme sprigs. Add diced tomatoes and season to taste. Char: Season the fish inside and out with salt and season with pepper and fill with the stuffing. Sew up the fish with spaghetti. Turn first in flour, then in beaten, seasoned egg and finally in seasoned toast cubes on the other side. Fry in hot oil for 5 to 7 minutes on each side until brown. H Pesto: Grind salt, pine nuts, basil and peeled garlic cloves in a food processor. Fold in oil and add cheese. Season to taste. Vegetables: clean zucchini, rinse and cut into 1 cm thick slices. Blanch in salted water. Drain well. Place in a shallow ovenproof dish or on a baking tray and season on both sides. Brush the top with olive oil and grill the zucchini slices under preheated broiler until golden brown.
Serving: Spread out plate with zucchini slices and arrange fried fish on top. Garnish with pesto
Our tip: Zucchini are tender in taste and therefore also well suited for children.