Baked Arctic Char with Vegetables
3 tablespoons olive oil, divided
1 pound mixed marble potatoes
3 shallots, thinly sliced lengthwise
1 pint cherry, or grape tomatoes
1 teaspoon coarse salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 oz Arctic Char fillets, two fillets, 6-ounce each
3 tablespoons snipped fresh chives
Preheat the oven to 425°F Coat a sheet pan with non-stick oil spray.
Place the potatoes, shallots, and tomatoes into a bowl and drizzle them with 2 tablespoons of the oil. Toss to combine; then spread them onto the sheet pan and sprinkle with salt and pepper.
Transfer the pan to the oven and roast for 10 minutes.
Meanwhile, pat the fish with paper towels to remove the moisture. Brush with the remaining olive oil and season with the remaining salt and pepper.
When the vegetables have roasted for 10 minutes, remove the pan from the oven and push the vegetables aside to make a space in the center of the pan. Place the seasoned fillets, skin side down, in the space and return the pan to the oven. Roast for an additional 5-6 minutes to 125°F (medium rare) when an instant-read thermometer is inserted into the thickest part of the fish. The center should be a little translucent and still flake along the edges.
Transfer the sheet pan from the oven and portion the vegetables and fish fillets onto serving plates. Garnish with snipped chives.
Prep Time: 10 min Cook Time: 16 min Total Time: 26 min
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