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Slow Roasted Arctic Char with Lemon-Mustard Seed Topping

Entertain the Possibilities via Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook / Epicurious

1 teaspoon grated lemon zest

1 tablespoon extra-virgin olive oil

1 ½ tablespoons multigrain breadcrumbs – Can substitute panko

1 tablespoon finely chopped fresh flat-leaf parsley

¼ teaspoon dried tarragon

2 teaspoons mustard seeds, crushed

1 tablespoon white wine vinegar

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

¼ teaspoon sugar

4  5-ounce Arctic char fillets, skin on (Can roast the fish in larger/whole pieces; segment, to serve)

Freshly ground pepper


Preheat the oven to 250°F.


In a bowl combine the zest, olive oil, breadcrumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute. Line a baking pan with parchment paper and place the fish in the pan, skin side down. Sprinkle with pepper.


Spread some of the lemon-herb mixture on each fillet.


Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque. Allow to rest for 5 minutes before serving.


Serves 4

Printable version

Original recipe

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