Oven-baked Arctic char with herbs
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Arctic char belongs to the salmon family and, like other red fish, has a unique composition and a range of beneficial nutrients that are best preserved by baking. The best companions for baked fish are aromatic herbs and lemon. Make a paste of sage, parsley, thyme, rosemary, and lemon zest and rub it over the filleted fish. While your char is baking, prepare crisp parsley and sage leaves for a beautiful presentation by frying them in a pan with butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 sprigs of sage
- 3 sprigs of parsley
- 3 sprigs of thyme
- 1 sprig of rosemary
- 4 wide strips lemon zest (cut with a vegetable peeler)
- 1 clove of garlic, grated
- 1/4 cup olive oil + extra for greasing
- 1 Arctic char weighing 1.3 kg, scaled, butterflyed, washed and boned
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Remove the leaves from 2 sprigs of sage, 1 sprig of parsley, all the thyme, and rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon of olive oil to form a paste.
- Grease a rimmed baking sheet with olive oil. Run the dull side of a knife over the fish skin to remove excess moisture; pat dry inside and out. Transfer the fish to the prepared baking sheet. Using a sharp knife, make 4 slits on each side of the fish; rub 1 tablespoon of olive oil inside and out, making sure to coat all the slits. Rub the fish inside and out with 1.5 teaspoons of salt and 0.5 teaspoon of pepper; spread the inside with the herb paste.
- Bake until a thermometer inserted into the thickest part of the fish registers 135°F–135°F (54°C–57°C), 15–20 minutes. Remove from the oven and let rest for 5 minutes before slicing.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Pick the leaves from the remaining 1 sprig of sage and 2 sprigs of parsley, add them to the hot oil, and cook, stirring, until crisp, 30 seconds to 1 minute. Transfer the leaves to paper towels and season with salt.
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