Crispy Skin Artic Char

The promise of a bed full of fresh herbs just around the corner has emboldened me to use the stash I have hanging in my fruit cellar. Each time I enter the fruit cellar the bouquets of dried herbs and peppers brings to mind warm summer days.  I've become possessive of these dried goodies as the days grew shorter and colder.  Springs imminent arrival loosens my grip on these and this simple recipe is wonderful because of the pungency of home grown oregano.

I love arctic char, somewhere between ruby trout and salmon….

It is thicker than trout but not as strong as salmon so it really picks up the flavors that you apply.  This simple preparation can be applied to any fish-- and with only 3 ingredients you must have these on hand….

I’ve paired it this evening with Spicy Lemon Broccoli, Ancient Sweet Peppers and Saute of Leeks.  In a hurry?  Ok, arugula salad and quinoa and you are done.  Dress arugula with the same ingredients—olive oil, lemon and salt.  Ta-da!

 8-12 oz char filet

Zest of 1 lemon

2 cloves garlic, minced

Oregano

Place filet on cookie sheet lined with nonstick foil.  Really worth doing, you can use less oil and the fish flips easily.

Drizzle olive oil over both sides of fish.  Place skin side down, season top of fish with zest of ½ lemon, minced garlic, salt to taste and oregano.

Flip filet over, season skin with salt and granulated garlic.

Place into hot oven for quick cooking:  @ 520 and on bottom of oven.  Turn fish when it starts to brown (3-4 minutes). Cook an additional 3-4 minutes until skin is crispy but not dark.  Or you can not flip fish and move it under broiler to crisp the skin.