Try to get yours to look like this. Then send us the photo! (Mike Green/CBC)
One whole fillet of Arctic char, skin on (and make sure it is ocean wise certified)
½ cup Manitoba Harvest hemp hearts
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 sprig of rosemary finely diced
Heat your oven to 350 degrees
Combine the syrup, Dijon, olive oil in a small bowl and whisk together. Then take mixture and brush it over the flesh side of the fish with the rosemary.
Sprinkle a thin coating of the hemp hearts over the fish and then toss the fish in the oven, on a baking tray (or cedar plank if you have one), for about 7 minutes until the fish is just cooked through (do not overcook).
Take fish out of the oven, then gently slide a knife under the fish to remove the flesh from the skin. Turn oven broiler to low.
Sprinkle the skin with more of the Hemp Hearts and some sea salt then place skin under the broiler on a wire rack above a baking tray.
Watch the skin closely as it starts to crisp up like a chip. Remove skin once it has the texture of super crispy bacon. Lay skin on to the top side of fish and serve.