Char in Foil with Tomatoes

For the char in foil with tomatoes, first rinse the char well inside and out, rub dry and season with salt and pepper. Wash the tomatoes, remove the seeds and cut into small cubes. Peel garlic and chop very finely or press. Wash and finely chop the herbs. Preheat oven to 180 °C.

Marinate the tomato cubes with olive oil, garlic, pepper and sea salt.

Brush 4 sheets of aluminum foil (each large enough to completely wrap the whole fish including the stuffing) with olive oil and cover with butter flakes. Place the fish on top. Spread the marinated tomatoes evenly in the belly cavity and over it, sprinkle with herbs and pour a little white wine (or fish stock) and fold the foil over it.

Cook the char in the heated oven for 25 minutes. The fish are ready when the dorsal fin can be easily pulled out and the fish flesh easily separates from the bones.

Arrange the char in foil with paradeis on plates. The fish can be eaten directly from the foil.

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