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.
- 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
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.
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.