Whole Roasted Arctic Char With Fennel And Pistou

Recipe Ingredients

1		Arctic char - (2 to 3 lbs) - gutted, scaled,
		Gills and fins removed, head and tail
		Intact
		Sea salt - to taste
		Freshly-ground black pepper - to taste
4		Handfuls mixed fresh herbs
		= (basil, thyme, tarragon)
1		Small bulb fennel - sliced, and
		Fronds reserved
4		Bay leaves
1		Lemon - cut into 4 slices
		Extra-virgin olive oil - as needed
		Pistou
2		Anchovy fillets
2		Garlic cloves
1 cup	40g / 1.4oz	Fresh basil leaves - (packed)
1/2 cup	118ml	Extra-virgin olive oil
1/2		Lemon - juiced
1		Vine-ripe tomato - seeded, chopped
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 400 degrees.

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 slits. 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: Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish. (Makes 1 cup)

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D21) - from the TV FOOD NETWORK

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