Roasted Arctic Char and Fennel

submitted by Jeanne Milligan

serves 4

2 fennel bulbs with fronds (sometimes labeled “anise”), approximately 1 pound total

3 tablespoons extra-virgin olive oil plus for drizzling

¾ teaspoon salt

½ teaspoon black pepper

1½ pound arctic char fillet (½- to ¾-inch thick)

1 orange, cut into wedges

Special equipment:

an adjustable-blade slicer

Put oven rack in lower third of oven and preheat oven to 425° F.

Cut stalks from fennel bulbs, then chop enough fronds to measure ¼ cup. Remove any discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into ⅛-inch slices using slicer or sharp kitchen knife.

Toss fennel with oil, ½ teaspoon salt, and ¼ teaspoon pepper in a 13 by 9 inch (2-quart) glass or ceramic baking dish. Cover tightly with foil and roast 10 minutes, then remove foil and roast 5 minutes more.

Meanwhile, rinse fish and pat dry. Sprinkle with remaining salt and pepper. Put fish, skin side down, on fennel in baking dish, spooning some of the fennel over fish. Return baking dish to oven and roast, uncovered, until fish is opaque and just cooked through, 10 to 12 minutes.

Sprinkle fennel fronds over fish and drizzle with olive oil. Serve with orange wedges for squeezing over fish.

Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We particularly love this versatile fish paired with roasted fennel.

If arctic char is not available, salmon can be substituted.