Grilled char- & trout fillets with soy-thyme potatoes

Amount: 4 servings

Ingredients

750 g small, mostly waxy potatoes

40 ml Teriyaki sauce honey or alternatively Teriyaki Sauce garlic

some seasalt

¼ bunch of thyme

some pepper

4 char- or trout fillets (about 160 to 200 g)

2 lemons

2 cloves of garlic

some olive oil

herbs like thyme or rosemary

Preparation

Wash the potatoes and brush them (young potatoes don’t need to be peeled.) Marinate the potatoes with the Teryiaki sauce put them on a baking tray and sprinkle them with thyme and seasalt. Bake them in the preheated oven to 160°C for 35 to 40 minutes, depending on their seize. Turn them in between.

For the fish: quickly wash the fillets, dap them dry and remove the fish bones. Mix lemon juice, chopped herbs and pressed garlic. Cover the fillets with oil and let it rest in the fridge. Put slices of lemons on the fillets and grill it on the skin side for a few minutes (put it on a smooth grilling plate or on a aluminium grilling tray). Serve the fish with the potatoes.