Whole Roasted Arctic Char with Fennel and Pistou

Name: Whole Roasted Arctic Char with Fennel and Pistou
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets; 4 bay leaves; 1 small bulb fennel, sliced, fronds reserved; 237 milliliters packed fresh basil leaves; 4 handfuls mixed fresh herbs (basil, thyme, tarragon); 2 garlic cloves; 1 lemon, juiced; 1 lemon, cut into 4 slices; 118 milliliters extra-virgin olive oil; 4 servings Extra-virgin olive oil, as needed; 4 servings Sea salt and freshly ground black pepper; 1 vine-ripe tomato, seeded, and chopped; 907 grams whole arctic char, gutted and scaled, gills and fins removed, head and tail intact

Whole Roasted Arctic Char with Fennel and Pistou is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One portion of this dish contains roughly 2g of protein, 20g of fat, and a total of 212 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have garlic cloves, sea salt and pepper, vine-ripe tomato, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. It works well as a budget friendly side dish. If you like this recipe, take a look at these similar recipes: Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc, Slow-Roasted Arctic Char with Lemon-Mustard Seed Topping, and Arctic Char Vojvodina.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Rinse the fish well inside and out and pat dry with paper towels.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky.

Ingredients you will need

Salt And Pepper