Slow-Roasted Char With Fennel Salad Recipe

Name: Slow-Roasted Char With Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unseasoned rice vinegar; 1 tablespoon sugar; 1 teaspoon caraway seeds; 2 teaspoons kosher salt, plus more; 6 garlic cloves, thinly sliced; 1 small fennel bulb, thinly sliced on a mandoline, divided; 1 1/4 pounds arctic char or salmon fillet; 4 tablespoons olive oil, divided; Freshly ground black pepper; 1 tablespoon fresh lemon juice; 1 tablespoon chopped preserved lemon peel; 1/2 cup dill fronds

Servings: persons

1/2 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
2 teaspoons kosher salt, plus more
6 garlic cloves, thinly sliced
1 small fennel bulb, thinly sliced on a mandoline, divided
1 1/4 pounds arctic char or salmon fillet
4 tablespoons olive oil, divided
Freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped preserved lemon peel
1/2 cup dill fronds

1
Preheat oven to 300u00b0F. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and 1/3 cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10-15 minutes.
2
Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8-10 minutes.
3
Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15-18 minutes.
4
Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.
5
Serve char topped with fennel salad.
6
Garlic and fennel can be pickled 1 day ahead. Cover and chill.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup unseasoned rice vinegar, 1 tablespoon sugar, 1 teaspoon caraway seeds, 2 teaspoons kosher salt, plus more, and more.

Yes, Slow-Roasted Char With Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Slow-Roasted Char With Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions