Ingredients
Fish
- 1 whole Arctic Char, about 3 lb
- 3 sprigs each of fresh sage, rosemary, thyme
- Extra Virgin Olive Oil, as needed
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 head of fennel, julienned ¼” thick
- 2 leeks, greens and white parts thickly sliced in ¼” rounds
- 1 lb of your favorite mushrooms, cut into quarters, depending on the size
- 1 red bell pepper, roasted and julienned
- 1 yellow bell pepper, roasted and julienned
- 1 pint of cherry tomatoes, cut in half
- 16 of your favorite olives, pitted, whole
- 10 cloves of garlic, peeled, but whole
- 2 lemons, cut in half
- 3 tbsp of fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Preparation
To begin, preheat your oven to 450°F.
Pat your fish dry to ensure a crispy skin. Then, season the cavity well with salt and pepper. Drizzle olive oil evenly inside. Place thyme, rosemary and sage in the cavity.
Next, drizzle the outside of the fish with oil. Season liberally with salt and pepper. Let sit for 30 minutes.
While you wait, combine the vegetables, mushrooms, olives, and garlic in a large bowl. Season with salt, pepper, and drizzle with olive oil.
Now, place the fish in a large roasting pan lined with parchment paper and roast in the oven for approximately 15 minutes or until cooked halfway through. Depending on the size of the fish, this should be about 5 minutes per pound.
Then, distribute the vegetable mixture around and on top of the fish. Continue to roast for another 10 minutes, or until cooked through, approximately 3-4 more minutes per pound.
While your fish finishes, preheat a small sauté pan. Add a small amount of olive oil and place your lemon halves cut side down in the pan. Char them until nicely browned.
To Serve
You can serve the fish right in the pan or carefully transfer it to a very large serving plate. Drizzle with olive oil and squeeze the lemon over the whole thing. Sprinkle with fresh parsley.
Enjoy with a glass of Malbec.