John Myers
Char on Asparagus, Potatoes and Tomatoes Roasted
The perfect char on asparagus, potatoes and tomatoes roasted recipe with a picture and simple step-by-step instructions.
- 1 Fresh char about 600 gr.
- 350 g Potato patties, well cleaned
- 500 g Green asparagus, cleaned, cut into 2 cm pieces
- 200 g Date tomatoes
- 3 Branches Rosemary fresh
- 6 Branches Fresh thyme
- 6 Branches Savory
- 1 Pc. Organic lemon, sliced
- Fleur de Sel sea salt
- Black pepper from the mill
- 6 Bacon slices
- Extra virgin olive oil
- Lemon olive oil
- Boil the potatoes in salted water until they are cooked, drain, let steam out and cut in halves or quarters. Prepare char ready to cook, dry, season with salt and pepper and line the abdomen with lemon wedges.
- Put the potato halves in a fireproof dish rubbed with olive oil. Fold in asparagus, tomatoes and cleaned herb sprigs. Season with fleur de sel and pepper. Place char on top. Cover with bacon and drizzle with a little olive oil. In a preheated oven (top / bottom heat 220 degrees) approx Fry for 15-20 minutes.
- Do the cooking test, season to taste and serve. Drizzle the fish fillets with olive oil, lemon and possibly fleur de sel.
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