Herb-Stuffed Roast Arctic Char
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
37
Spice
45
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450 degrees F
2
Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest
3
Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside
4
Brush a rimmed baking sheet with olive oil
5
Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out
6
Transfer to the prepared baking sheet
7
Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits
8
Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside
9
Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes
10
Remove from the oven and let rest 5 minutes before slicing
11
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat
12
Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute
13
Drain on paper towels and season with salt
14
Photograph by Con Poulos