Roasted Char w/ Fennel Salad

Slow-Roasted Char with Fennel Salad Recipe

 

Ingredients

Servings: 4

  • ½ cup unseasoned rice vinegar
  • tablespoon RAW honey  
  • 1 teaspoon caraway seeds
  • 2 teaspoons kosher salt, plus more
  • 6 garlic cloves, thinly sliced
  • 1 small fennel bulb, thinly sliced on a mandoline, divided
  • pounds arctic char or salmon fillet
  • 4 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped preserved lemon peel
  • ½ cup dill fronds

Preparation

active: 30 min total: 50 min
  • Preheat oven to 300°. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and ⅓ cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10–15 minutes.
  • Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.
  • Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes.
  • Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.
  • Serve char topped with fennel salad.
  • Do Ahead: Garlic and fennel can be pickled 1 day ahead. Cover and chill
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