John Myers
Ingredients for 2 servings:
- 2 fish(s) (fresh char or trout), ready to cook
- 1 bunch parsley, flat
- 2 lemons
- salt and pepper
- olive oil
- possibly butter
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
only with lemon, parsley and olive oil
Wash the fish thoroughly and pat dry with kitchen paper. Line a baking tray with aluminum foil, folding up the edges. Preheat the oven to 180 degrees Celsius. Score the fish 4-5 times on each side with a sharp knife and season generously, inside and out, with salt and pepper. Pluck the leaves from the washed parsley and set aside. Stuff the fish with the stems, lemon slices, and any butter flakes. Spread a generous splash of olive oil on the tray, place the fish on top, and drizzle with a little more olive oil. Place a few lemon slices on top. Bake on the middle rack for about 30 minutes. Use the liquid in the foil as a sauce. Serve with a green salad with sour cream, boiled potatoes, fresh baguette, and parsley pesto.
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