Slow-Roasted Arctic Char With Lemon-Mustard Seed Topping
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Lemon Zest (grated)1 tbsp
Virgin Olive Oil (extra)1.5 tbsps
Multigrain Bread (crumbs)1 tsp
Tarragon (dried)2 tsps
Mustard Seed (crushed)1 tbsp
White Wine Vinegar1 tbsp
Lemon Juice (fresh)2 tsps
Dijon Mustard1 tsp
Sugar SubstituteDirections:
1
Line a baking pan with parchment paper and place the fish in the pan, skin side down
2
Sprinkle with pepper
3
Spread some of the lemon-herb mixture on each fillet
4
Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque
5
Allow to rest for 5 minutes before serving
6
Preheat the oven to 250°F
7
In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute
8
Line a baking pan with parchment paper and place the fish in the pan, skin side down
9
Sprinkle with pepper
10
Spread some of the lemon-herb mixture on each fillet
11
Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque
12
Allow to rest for 5 minutes before serving
13
Preheat the oven to 250°F
14
In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute