Tag Archives: roasted arctic char

Oven Roasted Arctic Char and Heirloom Tomatoes with Dijon and Parsley Lentil Cream

12 Mar

This is another seafood dish borne of Zak running out to the grocery store and returning with a few key ingredients from which to create dinner.  When he came home with a huge, gorgeous fillet of arctic char and a container of grape and cherry sized heirloom tomatoes, I knew immediately there was going to be roasting involved in this dish.  I thought the dijon and parsley lentil cream was a lovely way to bring in the classic mustard and herb flavors often served with fish in a somewhat unexpected way.  The tomatoes were perfectly sweet and acidic against the creamy lentils.  That said, the fish was the star of the plate.  Seasoned simply with salt and pepper and roasted with olive oil and the tomatoes, the arctic char really shone.  Overall, this dish was pretty, easy, and delicious.

Oven Roasted Arctic Char and Heirloom Tomatoes with Dijon and Parsley Lentil Cream

Oven Roasted Artic Char and Heirloom Tomatoes:

1 lb. arctic char fillet, skin on

3 cups heirloom grape tomatoes, halved

1/4 cup extra virgin olive oil, divided

Kosher salt and freshly cracked black pepper

Lemon quarters, for serving

Preheat oven to 400°.

Cover a baking sheet that will fit your fish fillet with tinfoil.  Coat with about a tsp. of the olive oil.  Toss halved tomatoes with another 2-3 tbs. of  olive oil and season with kosher salt and freshly cracked black pepper.  Place in a single layer on the baking sheet and place in center of oven.  Roast 5-10 minutes until tender.

Meanwhile, rub remaining  olive oil all over both sides of fish and season liberally with kosher salt and freshly cracked black pepper.  Remove tomatoes from oven and clear a space for the fish.  Place fish, skin side down, on the baking sheet.

Place fish and tomatoes in center of oven and roast 8-12 minutes until opaque and fish flakes easily with a fork or reaches internal temperature of 140-145º.  [Note: USDA recommends 145º, I prefer closer to 140º, especially for pink-fleshed fish such as arctic char.]

Remove from oven and serve atop dijon and parsley lentil cream with a quartered lemon.

Dijon and Parsley Lentil Cream:

1 cup green lentils, washed and picked over for debris (soaked if necessary, check your package instructions)

1 tbs. extra virgin olive oil

1 small yellow onion, diced

3 cups homemade chicken stock

1/2 cup Italian or flat-leaf parsley, roughly chopped

2 tbs. Dijon mustard

1 tbs. white wine vinegar

In a small stock pot, heat olive oil over medium heat.  Add onion and cook until translucent, 6-8 minutes.  Add chicken stock and increase heat to medium-high.  Bring stock to a boil and add lentils.  Reduce heat to medium-low and simmer, covered, for 1 1/2 hours until very, very tender and most of liquid has evaporated or been absorbed.

Transfer to a food processor.  Add parsley, Dijon, and white wine vinegar.  Pulse 15-20 times until smooth and creamy, scraping down sides as necessary.

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