Herb-Stuffed Roast Arctic Char
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 855
- Total Fat
- 60
- Saturated Fat
- 13
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 70
- Cholesterol
- 187
- Sodium
- 855
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
3 sprigs sage
3 sprigs parsley
3 sprigs thyme
1 sprig rosemary
4 wide strips lemon zest (removed with a vegetable peeler)
1 clove garlic, grated
1/4 cup extra-virgin olive oil, plus more for brushing
1 3-pound whole arctic char, scaled, butterflied, cleaned and deboned
Kosher salt and freshly ground pepper
Directions
- Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
- Brush a rimmed baking sheet with olive oil. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out. Transfer to the prepared baking sheet. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
- Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes. Remove from the oven and let rest 5 minutes before slicing.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute. Drain on paper towels and season with salt.