Char in Foil

Preheat the oven to 200 °C. Cut four sufficiently large sheets of aluminum foil, spread them out on the work surface and brush with olive oil.

Briefly rinse the gutted and cleaned char and pat dry with kitchen paper.

Put the tomatoes, cut crosswise, in boiling water for a few seconds, rinse, skin, seed and finely dice. Roughly chop the herbs and mix together.

Spread half of the tomato cubes and herbs on the aluminum foil and place a sabling on each tomato and herb bed. Salt and season with freshly ground pepper. Place the remaining herbs and diced tomatoes on top.

Pour the white wine over the fish and close the foil by folding in the edge twice. There should be some space left, however, as the hot air inside will expand.

Place the char packets in the hot oven and cook for just under 20 minutes.

Related Recipes:

Baked Asparagus with Char FiletFor the baked asparagus with char filet, peel the asparagus and cut off the ends. Line a deep baking dish with... Char ItalianDrain the artichokes in a sieve and cut into quarters. Olives cut into slices from the stone. Cut dried... Salmon From the Foil with Morel and Wild Garlic Whipped CreamA great pasta dish for any occasion: When using dried morels, pour about 300 ml of boiling hot water over them... Fish in Foil with Vegetables and Fried PotatoesPeel the potatoes and cut into small cubes, heat the oil in a frying pan and then gently roast the potato... Broiled Char with Tomatoes and ZucchiniGut the char, remove the gills and rinse the fish. Remove the bones from the belly side. Filling: Peel the... Char with Lime Peach SauceHeat 1 tsp butter in a saucepan, sauté the finely chopped shallots, add lime juice and chicken stock. Halve... Cod From the FoilPlace 2 pieces of 30 x 30 cm aluminum foil on the surface and brush each with 1 tbsp. olive oil. On each piece... Trout with Herbs Fried in Aluminum FoilFor the trout fried with herbs in aluminum foil, clean and wash the trout. Spread a thin layer of oil on the... Bodden Pike Perch with Vegetables From FoilPreheat the kitchen oven to 180 °C top/bottom heat (160 °C hot air, gas mark 3). Debone the pike-perch... Stuffed BraidRinse the spinach and cook in a saucepan for 5 minutes until tender. Rinse, squeeze, cut off. Clean the leek...