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Serves/Makes: 4 - 6

Ingredients:

• 1 (2 to 3 pound) whole Arctic Char, gutted and scaled, gills and fins removed, head and tail intact
• 4 handfuls mixed fresh herbs (basil, thyme, tarragon)
• 1 small bulb fennel, sliced, fronds reserved
• 4 bay leaves
• 1 lemon, cut into 4 slices
• Extra-virgin olive oil, as needed
• Sea salt and freshly ground black pepper
• 1 cup Pistou Sauce (see below)

How to cook:

• Preheat oven to 400°F.
• Rinse the fish well inside and out and pat dry with 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.
• Transfer to a serving platter and garnish with fennel fronds.
• Serve with Pistou sauce.

Pistou Sauce Ingredients:

• 2 anchovy fillets
• 2 garlic cloves
• 1 cup packed fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 1 vine-ripe tomato, seeded, and chopped
• Sea salt and freshly ground black pepper

Pistou Sauce Preparation:

• Combine all ingredients in a food processor and process until the garlic is finely chopped.
• Serve at room temperature with grilled or roasted fish.
• Makes about 1 cup.

Notes:

The Whole Roasted Arctic Char with Pistou Sauce is a very affordable dish. Delicious, simple, and easy recipe.

This recipe for Whole Roasted Arctic Char with Pistou Sauce serves/makes: 4 - 6

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Main Ingredient: Char
Preparation Method: Baked