Whole Roasted Lemon and Herb Arctic Char

Whole Roasted Lemon and Herb Arctic Char


Served with fresh salsa, your guests won't be able to get enough of Chef Voula's whole roasted lemon and herb Arctic char.


Serves 6

1 whole Arctic Char, 6-8 lbs (3-4 kg), gutted and cleaned
½ tsp (2 mL) each, salt and freshly ground pepper
1 cup (250 mL) finely chopped fresh basil
1 cup (250 mL) finely chopped fresh parsley
4 bay leaves
1 lemon
1 tbsp (15 mL) olive oil

For the salsa:

2 anchovy fillets
2 cloves garlic
1 cup (250 mL) basil
¼ cup (50 mL) freshly squeezed lemon juice
1 large tomato, coarsely chopped

Heat oven to 400F (200C). Place fish on a lightly oiled 9 x 13 inch (3 L) baking pan. Sprinkle salt and pepper on the inside of the fish. Stuff fish with basil, parsley and bay leaves. Slice lemon into 6 rounds and stuff into fish, overlapping if needed. Rub olive oil on the skin of the fish.

Roast fish in preheated oven for 30 to 40 minutes or until the skin is crispy and the flesh is flaky when tested with a fork.

Meanwhile, to make the salsa, place the anchovy fillets, garlic cloves, basil, lemon juice, and coarsely chopped tomato in the bowl of a food processor. Pulse until ingredients are finely chopped. Serve salsa at room temperature drizzled over portions of fish.


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