Food Network: Whole Roasted Arctic Char with Fennel and Pistou

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Whole Roasted Arctic Char with Fennel and Pistou
Recipe courtesy Tyler Florence and JoAnn Cianciulli

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

Instructions
Preheat the oven to 400 degrees F.

Rinse the fish well inside and out and pat dry with paper towels. 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. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all
over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and
bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast
for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving
platter and garnish with fennel fronds. Serve with Pistou sauce.

Pistou:
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

Combine all ingredients in a food processor and process until the garlic
is finely chopped. Serve at room temperature with grilled or roasted fish.

Yield: 1 cup