Roasted Arctic char with vegetables
1 medium, (about 1 pound), halved lengthwise, then cut into 1⁄4-inch slices
Uncooked red onion(s)
1 large, cut into 8 wedges
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
1 Tbsp, extra-virgin
½ tsp, freshly ground
Uncooked arctic char
1 pound(s), fillet
Unsweetened orange juice
3 tsp, grated
1 medium, unpeeled and thinly sliced
- Preheat the oven to 450°F. Spray a large shallow baking pan with nonstick spray.
- 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.
- Remove the baking pan from the oven; push the vegetables to the sides of the pan to create a space in the center.
- 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.