Oven Roasted Artic Char with Vegetables
Hess
Yield : 4 Portions
Ingredients
Fish
1 ea. Whole Artic Char, 3 lb
3 sprig Thyme
3 sprig Rosemary
3 sprig Sage
as needed Extra Virgin Olive Oil
as needed Salt
as needed Ground Black Pepper
1 hd. Fennel, julienne, ¼” thick
2 ea. Leeks, cut in ¼” rounds
1 lb. Mushrooms, your favorite, cut into quarters, depending on the size
1 ea. Roasted Red Pepper, julienne
1 ea. Roasted Yellow Pepper, julienne
1 pt. Cherry Tomatoes, cut in half
16 ea. Olives, your favorite, pitted, whole
10 cl. Garlic, whole, peeled
2 ea. Lemon, cut in half
3 Tbsp. Parsley, chopped
as needed Salt
as needed Ground Black Pepper
Method
- For the Roasted Whole Fish: Preheat a 450’F oven.
- Season the fish cavity with salt and pepper. Drizzle with olive oil. Place thyme, rosemary and sage in the cavity.
- Drizzle the fish with oil. Season the exterior of the fish heavily with salt and pepper. Let sit for 30 minutes.
- Place the fish in a large roasting pan. Roast in the oven for approximately 15 minute or until cooked halfway through. Depending on the size of the fish.
- Combine the vegetables in a large bowl. Season with salt, pepper, and drizzle with olive oil. Place the vegetables around and on top of the fish. Let roast for 10 minutes, or until cooked through.
- Cut the lemon in half. Preheat a sauté pan. Add a little olive oil and place the lemon cut side down in the pan. Char until browned.
- To Serve: Serve the fish in the pan. Drizzle with olive oil and squeeze the lemon on top. Sprinkle with parsley.