Ingredients
Fish
- 1 ea. Whole Artic Char, 3 lb
- 3 sprig Thyme
- 3 sprig Rosemary
- 3 sprig Sage
- as needed Extra Virgin Olive Oil
- as needed Salt
- as needed Ground Black Pepper
Vegetables
- 1 hd. Fennel, julienne, ¼” thick
- 2 ea. Leeks, cut in ¼” rounds
- 1 lb. Mushrooms, your favorite, cut into quarters, depending on the size
- 1 ea. Roasted Red Pepper, julienne
- 1 ea. Roasted Yellow Pepper, julienne
- 1 pt. Cherry Tomatoes, cut in half
- 16 ea. Olives, your favorite, pitted, whole
- 10 cl. Garlic, whole, peeled
- 2 ea. Lemon, cut in half
- 3 Tbsp. Parsley, chopped
- as needed Salt
- as needed Ground Black Pepper
Preparation
For the Roasted Whole Fish: Preheat a 450’F oven.
Season the fish cavity with salt and pepper. Drizzle with olive oil. Place thyme, rosemary and sage in the cavity.
Drizzle the fish with oil. Season the exterior of the fish heavily with salt and pepper. Let sit for 30 minutes.
Place the fish in a large roasting pan. Roast in the oven for approximately 15 minute or until cooked halfway through. Depending on the size of the fish.
Combine the vegetables in a large bowl. Season with salt, pepper, and drizzle with olive oil. Place the vegetables around and on top of the fish. Let roast for 10 minutes, or until cooked through.
Cut the lemon in half. Preheat a sauté pan. Add a little olive oil and place the lemon cut side down in the pan. Char until browned.
To Serve: Serve the fish in the pan. Drizzle with olive oil and squeeze the lemon on top. Sprinkle with parsley.