Slow-Roasted Char With Fennel Salad
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Sugar1 tsp
Caraway Seeds2 tsps
Kosher Salt (plus more)4 tbsps
Olive Oil (divided)1 tbsp
Lemon Juice (fresh)1 cup
Dill (fronds)Directions:
1
Preheat oven to 300°F
2
Bring vinegar, sugar, caraway seeds, 2 tsp
3
Salt, and 1/3 cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar
4
Remove from heat and add garlic
5
Let sit until garlic is slightly softened, 10–15 minutes
6
Add half of fennel and toss to coat
7
Let sit until fennel softens slightly and tastes pickled, 8–10 minutes
8
Meanwhile, place char in a 2- or 3-qt
9
Baking dish and coat with 1 Tbsp
10
Oil; season with salt and pepper
11
Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes
12
Drain fennel mixture; discard liquid
13
Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp
14
Oil, and remaining fennel; season with salt and pepper
15
Mix in dill
16
Serve char topped with fennel salad
17
Preheat oven to 300°F
18
Bring vinegar, sugar, caraway seeds, 2 tsp
19
Salt, and 1/3 cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar
20
Remove from heat and add garlic
21
Let sit until garlic is slightly softened, 10–15 minutes
22
Add half of fennel and toss to coat
23
Let sit until fennel softens slightly and tastes pickled, 8–10 minutes
24
Meanwhile, place char in a 2- or 3-qt
25
Baking dish and coat with 1 Tbsp
26
Oil; season with salt and pepper
27
Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes
28
Drain fennel mixture; discard liquid
29
Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp
30
Oil, and remaining fennel; season with salt and pepper
31
Mix in dill
32
Serve char topped with fennel salad
33
Do Ahead Garlic and fennel can be pickled 1 day ahead
34
Cover and chill
35
Garlic and fennel can be pickled 1 day ahead
36
Cover and chill