Pan Roasted Arctic Char Stuffed with Tangerine and Fennel Recipe

Name: Pan Roasted Arctic Char Stuffed with Tangerine and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 4 pound) whole Artic char, scaled and cleaned; 2 tangerines; 2 fennel bulbs, including fronds; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon fennel seeds; 1 tablespoon whole black peppercorns; 1/4 cup reserved fennel fronds; 1/4 cup parsley leaves; 1/4 cup pitted green olives; 2 tablespoons capers; 2 anchovies; 1/2 cup extra-virgin olive oil; 1 tangerine, juiced; 1 tablespoon red wine vinegar; Salt and pepper

Servings: persons

1 (3 to 4 pound) whole Artic char, scaled and cleaned
2 tangerines
2 fennel bulbs, including fronds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fennel seeds
1 tablespoon whole black peppercorns
1/4 cup reserved fennel fronds
1/4 cup parsley leaves
1/4 cup pitted green olives
2 tablespoons capers
2 anchovies
1/2 cup extra-virgin olive oil
1 tangerine, juiced
1 tablespoon red wine vinegar
Salt and pepper

1
Preheat the oven to 350 degrees F.
2
Rinse the fish and pat dry.
3
Slice the tangerines thinly; remove and reserve the fronds from the fennel bulbs and cut the bulbs into thick slices.
4
Mix them together in a bowl with 1/4 cup olive oil and salt and pepper, to taste.
5
Season the fish inside and out with salt and pepper.
6
Stuff the fish with the tangerine mixture and tie it closed with kitchen string.
7
Heat an ovenproof saute pan over medium high heat and add 1/4 cup olive oil.
8
When hot toss in the fennel seeds and peppercorns.
9
Cook to flavor the oil for about 1 minute, remove the spices and discard them.
10
Place the fish in the pan and cook on each side for about 2 minutes.
11
Put the pan in the oven and roast the fish for about 15 to 20 minutes or until cooked through.
12
Serve with the Fennel and Olive Salsa Verde.
13
Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board.
14
Chop them with a knife until they are very fine.
15
Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar.
16
Taste the salsa and season with salt and pepper.

538

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 to 4 pound) whole Artic char, scaled and cleaned, 2 tangerines, 2 fennel bulbs, including fronds, 1/2 cup extra-virgin olive oil, and more.

Yes, Pan Roasted Arctic Char Stuffed with Tangerine and Fennel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Arctic Char Stuffed with Tangerine and Fennel

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