• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsSelenium, Natrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact

  2. 4 handfuls mixed fresh herbs (basil, thyme, tarragon )

  3. 1 small bulb fennel, sliced, fronds reserved

  4. 4 bay leaves

  5. 1 lemon, cut into 4 slices

  6. Extra-virgin olive oil, as needed

  7. 1 recipe Pistou, recipe follows

  8. 2 anchovy fillets

  9. 2 garlic cloves

  10. 1 cup packed fresh basil leaves

  11. 1/2 cup extra-virgin olive oil

  12. 1/2 lemon, juiced

  13. 1 vine-ripe tomato, seeded, and chopped

  14. Sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. 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.

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

  4. Yield: 1 cup


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