Oven-Poached Arc­tic Char

Food & Wine - - RECIPES -

AC­TIVE 15 MIN; TO­TAL 3 HR 35 MIN SERVES 6

Fruity olive oil packed with del­i­cate herbs, like dill and chives, is a sim­ple but ef­fec­tive mari­nade for rich fish, such as arc­tic char. The olive oil mix­ture dou­bles as an aro­matic poach­ing liq­uid. 1 cup ex­tra-virgin olive oil

1/2 cup finely chopped fresh dill

1/2 cup finely chopped fresh chives

2 Tbsp. lemon zest (from 4 small le­mons)

1 Tbsp. kosher salt

2 tsp. black pep­per

2 (11/4-lb.) skin­less cen­ter-cut arc­tic char fil­lets, any bones re­moved

1. Whisk to­gether olive oil, dill, chives, lemon zest, salt, and pep­per in a small bowl. Pour half of mix­ture into a 13- x 9-inch bak­ing dish. Add arc­tic char in a sin­gle layer, and spoon re­main­ing olive oil mix­ture over top. Cover with plas­tic wrap, and re­frig­er­ate at least 3 hours or up to overnight.

2. Pre­heat oven to 350°F. Let fish stand in mari­nade at room tem­per­a­ture 15 min­utes be­fore bak­ing. Re­move plas­tic wrap, and bake in pre­heated oven un­til fish is just cooked through, 15 to 20 min­utes. Cut each fil­let into 3 pieces, and serve im­me­di­ately with cu­cum­ber salad and rice.

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