Roasted Arctic Char with Vegetables

Total Time
1 hr 1 min
16 min
45 min
Arctic char is a farm-raised, freshwater fish that has a full, rich flavor and is wonderful roasted.


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.


As with all fish, to cut the fat, be sure to remove the skin before eating.

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