Roasted Arctic char with vegetables

SmartPoints® value per serving
Total Time
1 hr 1 min
16 min
45 min
Arctic char is a farm-raised, freshwater fish that has a full, rich deliciousness and tastes wonderful roasted. It beautifully complements the vegetable medley here of eggplant, red onion, zucchini, and corn. After letting the veggies soften up a little in the oven, shove 'em around the pan to make space in the center for the fish, which is flavored with orange juice, lemon zest, and dried basil. Overlap orange slices over the fish, then let everything continue to roast together in the oven, making this one-pan dish as easy as it gets. And as with all fish, to cut the fat, be sure to remove the skin before eating.


Uncooked eggplant(s)

1 medium, (about 1 pound), halved lengthwise, then cut into 1⁄4-inch slices

Uncooked red onion(s)

1 large, cut into 8 wedges

Uncooked zucchini

1 large, (about 3⁄4 pound), halved lengthwise, then cut into 1⁄4-inch slices


2 medium, ears fresh corn, shucked and each cut into 4 pieces

Olive oil

1 Tbsp, extra-virgin

Table salt

1 tsp

Black pepper

½ tsp, freshly ground

Uncooked arctic char

1 pound(s), fillet

Unsweetened orange juice


Lemon zest

3 tsp, grated

Dried basil

½ tsp


1 medium, unpeeled and thinly sliced


  1. Preheat the oven to 450°F. Spray a large shallow baking pan with nonstick spray.
  2. Combine the eggplant, onion, zucchini, and corn in a large bowl; add the oil, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper. Toss well to coat, then spread in a single layer in the baking pan. Roast 20 minutes.
  3. Remove the baking pan from the oven; push the vegetables to the sides of the pan to create a space in the center.
  4. Place the Arctic char, skin-side down, in the pan. Drizzle with the orange juice, then sprinkle with the lemon zest, basil, and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Arrange the orange slices in an overlapping row across the length of the fillet. Cover the fish (not the vegetables) loosely with a sheet of foil. Return to the oven and roast, until the fish is just opaque in the center and the vegetables are tender, 20–25 minutes longer. Yields 1⁄4 of fish and 1 1⁄2 cups vegetables per serving.