Whole Roasted Arctic Char With Fennel And Pistou
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Sea Salt1 cup
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 400 degrees F
2
Rinse the fish well inside and out and pat dry with paper towels
3
Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone
4
Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin
5
Stuff the mixed herbs and fennel inside the body of the fish
6
Tuck a lemon slice and bay leaf inside each of the slats
7
Rub a decent amount of olive oil on all parts of the fish
8
Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky
9
Transfer to a serving platter and garnish with fennel fronds
10
Serve with Pistou sauce
11
Combine all ingredients in a food processor and process until the garlic is finely chopped
12
Serve at room temperature with grilled or roasted fish
13
Yield: 1 cup