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
