rustic sheetpan arctic char with balsamic roasted tomatoes & shallot

I discovered arctic char a couple months back on a random Whole Foods adventure. J and I caught it on sale for $9.99/lb, a pretty solid price for a fairly elusive fish (least, elusive in Florida). A relative of salmon and trout, char has a rich, buttery, smooth texture and mouthfeel, with a touch less “fishiness” of flavor than traditional salmon. Added bonus: char is considered a highly sustainable seafood option by the Monterrey Bay Seafood Watch! Such has become more important to me when I source fish at any location, and knowing char qualifies adds to its appeal.

I ceased my carnivorous habits about five years ago, but fish remains a mainstay in my diet. Char itself can don a variety of guises, marrying well with anything from soy-based glazes to simple salt and pepper to, as in this recipe, more vinegary marinades. The char receives just enough of the dressing to touch the mouth, but mostly shines on its own with just a shake of s&p. Toss everything together on a baking sheet to expedite the journey from oven to mouth: this whole recipe might take 30 minutes tops to prepare, perhaps less for those with frantic hands like mine. Double or treble for larger tables or hungrier stomachs. I hedged my plate with steamed broccoli and garlic mashed potatoes, but a simple green salad, rice, or crusty bread for a pseudo-bruschetta are dandy, too.

Print

rustic sheetpan arctic char with balsamic roasted tomatoes & shallot

____________________________________

I highly recommend you hunt for good arctic char – it's like a butterier version of traditional salmon. If it's hard to come by or out of budget, Atlantic salmon or steelhead trout are apt substitutes.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 4 oz arctic char filets
• kosher salt and pepper
• 8 plum (Roma) tomatoes, quartered
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2-3 shallots, diced
• kosher salt and pepper (to taste)
• grain or potato of choice, steamed vegetables, fresh basil, additional balsamic vinegar, to serve (optional)

Instructions

• Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Place arctic char filets on the prepared baking sheet and rub with salt and pepper until nicely coated.
• In a bowl, toss together tomatoes, shallots, oil, balsamic, salt and pepper until thoroughly combined. Spoon overtop char filets, encouraging any additional dressing to drizzle atop the fish. Bake for 12-15 minutes until tomatoes start to wrinkle and fish flakes easily with a fork. Remove from oven. Serve warm with sides of choice and a sprinkle of fresh basil leaves.