Cuire un poisson avec la peau - 750g

Heat olive oil in a large skillet over medium heat until shimmering.

Season char fillets with salt and black pepper on both sides.

Add char fillets to the skillet, skin-side down, and cook until golden, about 4-5 minutes.

Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.

Remove the char from the skillet and tent loosely with foil to keep warm.

In the same skillet, add butter and melt over medium heat.

Add minced garlic and shallots, cooking until fragrant, about 2 minutes.

Pour in white wine and scrape the bottom of the skillet to deglaze, cooking until reduced by half.

Stir in vegetable stock, capers, and fresh thyme, simmering for 3-4 minutes.

Add lemon juice and adjust seasoning with salt and black pepper.

Return the char fillets to the skillet, spooning sauce over them to warm through.

Garnish with fresh parsley and serve immediately.

Spice Level:

Allergens