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
Directions
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
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By lisa_sk_923961
st.lazare
on August 31, 2004
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I substituted a few ingredience, But it was excellent. Everyone at the BBQ loved the fish!
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