Roasted Arctic Char with Orange-Lentil Salad
A elegant dish of roasted Arctic char served atop a bright citrus-infused lentil salad with fresh mint and red onion. The orange-balsamic dressing perfectly complements both the tender fish and earthy lentils.
4 servings
25 min
Ingredients
- •¼ cup fresh orange juice
- •1 teaspoon finely grated orange zest
- •5 teaspoons olive oil
- •1 tablespoon balsamic vinegar
- •¾ teaspoon kosher salt
- •½ teaspoon Dijon mustard
- •½ teaspoon freshly ground black pepper
- •17 ounces steamed lentils
- •¼ cup chopped mint
- •2 tablespoons finely chopped red onion
- •20 ounces arctic char fillets
- •1 serving orange slices and mint sprigs
Cooking Instructions
- 1.
Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.
25 min