Preparation
In advance, season the fillets with salt and herbs; cook on the heated grill then sprinkle with chopped parsley. In a separate pan, sauté the rosemary in the oil briefly then pour over the cooked fillets. Serve with potatoes tossed with bacon.
Ingredients
For 4 people
- 4 char filets
- extra virgin olive oil
- 1 rosemary branch
- chopped parsley
