• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Artic char - (3 to 4 lbs) - scaled, cleaned

  2. 2 Tangerines

  3. 2 Fennel bulbs - including fronds

  4. 1 tablespoon 15ml Fennel seeds

  5. 1 tablespoon 15ml Whole black peppercorns

  6. Fennel and Olive Salsa Verde

  7. 1/4 cup 59ml Reserved fennel fronds

  8. 1/4 cup 10g / 0.4oz Parsley leaves

  9. 1/4 cup 59ml Pitted green olives

  10. 2 tablespoons 30ml Capers

  11. 2 Anchovies

  12. 1/2 cup 118ml Extra-virgin olive oil

  13. 1 Tangerine - juiced

  14. 1 tablespoon 15ml Red wine vinegar

  15. Kosher salt - to taste

  16. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Rinse the fish and pat dry. Slice the tangerines thinly; remove and reserve the fronds from the fennel bulbs and cut the bulbs into thick slices. Mix them together in a bowl with 1/4 cup olive oil and salt and pepper, to taste. Season the fish inside and out with salt and pepper. Stuff the fish with the tangerine mixture and tie it closed with kitchen string.

  3. Heat an ovenproof saute pan over medium-high heat and add 1/4 cup olive oil. When hot, toss in the fennel seeds and peppercorns. Cook to flavor the oil for about 1 minute, remove the spices and discard them. Place the fish in the pan and cook on each side for about 2 minutes. Put the pan in the oven and roast the fish for about 15 to 20 minutes or until cooked through. Serve with the Fennel and Olive Salsa Verde.

  4. Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board. Chop them with a knife until they are very fine. Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar. Taste the salsa and season with salt and pepper.

  5. This recipe yields 4 to 6 servings.


Send feedback