Whole Roasted Arctic Char with Fennel and Pistou

Name: Whole Roasted Arctic Char with Fennel and Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact; Sea salt and freshly ground black pepper; 4 handfuls mixed fresh herbs (basil, thyme, tarragon); 1 small bulb fennel, sliced, fronds reserved; 4 bay leaves; 1 lemon, cut into 4 slices; Extra-virgin olive oil, as needed; 1 recipe Pistou, recipe follows; 2 anchovy fillets; 2 garlic cloves; 1 cup packed fresh basil leaves; 1/2 cup extra-virgin olive oil; 1/2 lemon, juiced; 1 vine-ripe tomato, seeded, and chopped; Sea salt and freshly ground black pepper

Servings: persons

1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact
Sea salt and freshly ground black pepper
4 handfuls mixed fresh herbs (basil, thyme, tarragon)
1 small bulb fennel, sliced, fronds reserved
4 bay leaves
1 lemon, cut into 4 slices
Extra-virgin olive oil, as needed
1 recipe Pistou, recipe follows
2 anchovy fillets
2 garlic cloves
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
1 vine-ripe tomato, seeded, and chopped
Sea salt and freshly ground black pepper

1
Preheat the oven to 400 degrees F.
2
Rinse the fish well inside and out and pat dry with paper towels.
3
Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone.
4
Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin.
5
Stuff the mixed herbs and fennel inside the body of the fish.
6
Tuck a lemon slice and bay leaf inside each of the slats.
7
Rub a decent amount of olive oil on all parts of the fish.
8
Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky.
9
Transfer to a serving platter and garnish with fennel fronds.
10
Serve with Pistou sauce.
11
Combine all ingredients in a food processor and process until the garlic is finely chopped.
12
Serve at room temperature with grilled or roasted fish.

368

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact, Sea salt and freshly ground black pepper, 4 handfuls mixed fresh herbs (basil, thyme, tarragon), 1 small bulb fennel, sliced, fronds reserved, and more.

Yes, Whole Roasted Arctic Char with Fennel and Pistou 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.

That's it — enjoy your meal!