Roasted Arctic Char with Orange-Lentil Salad

Ingredients for Roasted Arctic Char with Orange-Lentil Salad

• 60ml fresh orange juice

• 1 teaspoon finely grated orange zest

• 25ml olive oil, divided

• 1 tablespoon balsamic vinegar

• 3/4 teaspoons kosher salt, divided

• 1/2 teaspoons Dijon mustard

• 1/2 teaspoons freshly ground black pepper, divided

• 1 package (475g) steamed lentils (or 3 cups canned, rinsed and drained)

• 1/4 cup chopped mint

• 2 tablespoons finely chopped red onion

• 4 arctic char fillets (140g each), skin removed

• Orange slices and mint sprigs for garnish

How to make Roasted Arctic Char with Orange-Lentil Salad

Heat oven to 204°C. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoons salt, mustard and 1/4 teaspoons 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 teaspoons salt and 1/4 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.