Char with Leeks and Carrots
Pane-Bistecca
Char with leeks and carrots—a simple and quick dish for Easter! Grab some fish quickly, and Good Friday is saved!
I love getting to eat different kinds of fish for a change—not just what we get in Asia. I’m a huge fan of fish; I’ll happily skip meat altogether if fish is on the menu! I bought this fish at the fish market in Switzerland.
This time I bought some char. They’re quick and easy to bake in the oven. I served them with leeks and roasted carrots. It tasted great!
I love getting to eat different kinds of fish for a change—not just what we get in Asia. I’m a huge fan of fish; I’ll happily skip meat altogether if fish is on the menu! I bought this fish at the fish market in Switzerland.
This time I bought some char. They’re quick and easy to bake in the oven. I served them with leeks and roasted carrots. It tasted great!
Ingredients
2 Chars, of together 800-1000 g
1 Lemon
Salt and Pepper
1 tsp Italian Herbs
20 g Butter
2 Leeks
1 yellow Peperoni/Capsicum
1 Garlic clove
getrocknete Petersilie
Paprika
Chili
500 g Carrots
some Sugar
4 tbsp Olive Oil
Instructions
1
Step 1
Wash the char and pat them dry. Season the inside with salt, pepper, and Italian herbs, then place them in a greased baking dish. Slice the lemon and place the slices inside the fish. Cut the butter into small pieces and place them on top of the fish. Bake in the oven at 180°C for about 40 minutes.
2
Step 2
Meanwhile, cut the leek in half lengthwise and wash it thoroughly under running water (especially between the layers!). Then cut it into thin strips. Cut the peperoni into thin strips. Mince the garlic.
3
Step 3
Heat the oil and sauté the garlic in it. Then add the leeks and pepperoni and season everything well. Cook over low heat until the vegetables are tender.
4
Step 4
Fillet the cooked char and serve it with the vegetables.
5
Step 5
Peel the carrots and cut them into 1-cm pieces. Spread them out on a baking sheet, sprinkle with salt, pepper, herbs, and a little sugar, and drizzle with a little olive oil. Roast in the oven for 30 minutes.
Notes
This dish is perfect for Good Friday and can also be made with other types of fish.
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