In a 180 °C oven for 10 to 12 minutes: Arctic char asks for nothing more. Its fine pink flesh does not take well to long cooking; the gentleness of the oven and the acidity of citrus show it off without masking it. A recipe for two, a single dish.
- Serves 2
- Total time: 20 minutes
Ingredients
- 1 skin-on Icelandic Arctic char fillet (300 g or more)
- 1 orange
- 1 lemon
- 1 small bunch of dill
- 2 tbsp olive oil
- 1 shallot, thinly sliced
- Fleur de sel, freshly ground pepper
Method
- Preheat the oven to 180 °C. Lightly oil an ovenproof dish.
- Cut half the orange and half the lemon into thin slices. Squeeze the other halves and set the juice aside.
- Lay the char fillet skin side down in the dish. Season with salt and pepper. Scatter the shallot, the citrus slices and half the dill over the fish. Drizzle with olive oil and the reserved juice.
- Bake for 10 to 12 minutes depending on thickness. The flesh should turn from translucent to opaque pink and flake apart. Do not go longer.
- Scatter with the remaining dill and serve at once, with the juices from the dish, steamed potatoes or green vegetables.
The right product
The piece made for this recipe: our skin-on Icelandic Arctic char fillet, delivered chilled in 24 to 48 hours.