Roasted Arctic char with vegetables
3
Points®
Total time: 1 hr 1 min • Prep: 16 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked eggplant
1 medium, (about 1 pound), halved lengthwise, then cut into 1⁄4-inch slices
Red onion
1 large, cut into 8 wedges
Uncooked zucchini
1 large, (about 3⁄4 pound), halved lengthwise, then cut into 1⁄4-inch slices
Corn on the cob
2 ear(s), medium, 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
⅓ cup(s)
Lemon zest
3 tsp, grated
Dried basil
½ tsp
Orange
1 medium, unpeeled and thinly sliced
Instructions
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.
5
Yields 1⁄4 of fish and 1 1⁄2 cups vegetables per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.