Slow Roasted Arctic Char with Oregano and Parsley Pesto
A simple and flavorful way to slow roast fish. Always produces a tender center. I like to serve the fish with my "Cinco de Mayo Salad".
Arctic Char is closely related to Salmon and Trout, is easily available and has a subtle sweet flavor.
Ingredients:
- 24 ounces arctic char, or salmon, cleaned, cut into 4 portions
- 2 teaspoons minced garlic
- 2 teaspoons extra virgin olive oil
- 1 pinch chipotle pepper powder
- 1 pinch cumin
- 1 pinch salt and pepper
- 2 tablespoons fresh oregano, cleaned and dried
- 2 tablespoons fresh parsley, cleaned and dried
- ¼ cup extra virgin olive oil, or canola oil
- ¼ teaspoon sea salt
Method:
Preheat the oven to 250 degrees. Place the portions of Arctic Char (or salmon) in a baking dish. Top with minced garlic, oil, chipotle pepper powder, cumin and salt and pepper. Top with a little blackberry puree if desired, 1/2 teaspoon per portion (see note). Cover with a piece of parchment paper, cut to fit to keep the fish moist during slow roasting. Check doneness after 30 minutes. Pierce a piece of fish with small sharp knife. The fish should be cooked through, and just slightly pink in the center.
Make the Oregano and Parsley Pesto:
In a small food processor, place all ingredients - oregano, parsley, oil and sea salt. Puree until finely chopped. This recipe can
be doubled, and stored for future use.
Top the fish with a dollop of pesto, and garnish with fresh oregano leaves.
Blackberry Chipotle Vinaigrette would be the perfect "sauce" for drizzling over the fish.
Notes:
Blackberry Puree:
Place 1 cup of cleaned fresh blackberries in a small bowl. Add 1 T. sugar. Place in a small chopper/food processor.
Pulse until smooth. Place a small strainer over a bowl. Press firmly with a spatula, extracting the puree into the bowl.
Discard of the seeds.
This salad below would pair beautifully with this dish.
Cinco de Mayo Salad with Julienned Jicama, Persian Cucumber and Rainbow Carrots
Servings: 4
