Roasted Arctic Char with Peperonata and Balsamic Syrup

Name: Roasted Arctic Char with Peperonata and Balsamic Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 680 grams Arctic char fillets, 1/2 to 1 inch thick, skin on; 1 teaspoons fennel seed; 2 teaspoons coarsely chopped fresh rosemary; 2 garlic cloves, coarsely chopped; 1 teaspoon coarsely ground black pepper, divided; 2 teaspoons kosher salt, divided; 118 milliliters extra-virgin olive oil; 118 milliliters coarsely chopped fresh Italian parsley; 2 teaspoons sugar; 794 grams bell peppers (combine red, green, yellow, and/or orange, if available), thinly sliced; 1 yellow onion, halved and thinly sliced

Roasted Arctic Char with Peperonatan and Balsamic Syrup is a gluten free, dairy free, and pescatarian recipe with 4 servings. This main course has 486 calories, 33g of protein, and 29g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have bell peppers, arctic char fillets, sugar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 3 ingredients and 1/2 teaspoon kosher salt in food processor; pulse until parsley is finely chopped. With processor running, gradually add oil through food chute in a slow, steady stream.

Ingredients you will need

Kosher Salt

Parsley

Cooking Oil

Equipment you will use

Food Processor

Pour herb oil through fine-mesh strainer, discarding solids.

Ingredients you will need

Cooking Oil

Equipment you will use

Sieve

Heat 3 tablespoons herb oil and fennel seed in a large, deep skillet or Dutch oven over medium heat.

Ingredients you will need

Fennel Seeds

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Add bell pepper, onion, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are very tender.

Ingredients you will need

Black Pepper

Bell Pepper

Kosher Salt

Vegetable

Onion

Bring balsamic vinegar and sugar to a boil in a small saucepan. Boil gently 2 to 3 minutes or until syrupy and reduced to 3 tablespoons. (Watch carefully during last minute as syrup forms quickly.)

Ingredients you will need

Balsamic Vinegar

Sugar

Syrup

Equipment you will use

Sauce Pan

Place fillets on an oiled baking sheet.

Equipment you will use

Baking Sheet

Sprinkle with remaining 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper.

Ingredients you will need

Black Pepper

Kosher Salt

Drizzle 2 tablespoons herb oil evenly on fillets. Roast in center of oven 8 to 10 minutes or until fish flakes with a fork. Spoon peperonata (vegetables) onto 4 plates. Top with fillets.

Ingredients you will need

Vegetable

Fish