Arctic char belongs to the salmon family and in the same way as other species of red fish, has a unique composition and set useful elements that are best preserved by baking fish in the oven. And the best companions of baked fish are fragrant greens and lemon. Make a paste of sage, parsley, thyme, rosemary and lemon zest and grate chopped fish with it. In the meantime, your char bake, prepare crispy leaves for a beautiful serving parsley and sage, frying them in a pan in oil. Share with друзьями: 
Time: 50min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 sprigs of sage
- 3 sprigs of parsley
- 3 sprigs of thyme
- 1 sprig of rosemary
- 4 wide strips of lemon zest (cut by a peeler)
- 1 clove garlic, grated
- 1/4 Art. olive oil + optionally for lubrication
- 1 Arctic char weighing 1.3 kg., Cleaned of scales, butterfly-washed, washed and boneless
Recipes with similar ingredients: sage, parsley, thyme, rosemary, lemon zest, garlic, salmon
Recipe preparation:
- Preheat the oven to 230 ° C. Remove leaves from 2 sprigs of sage, 1 sprig of parsley, from all sprigs of thyme and rosemary; finely chop with lemon zest. Transfer to a small bowl and stir in garlic and 1 tbsp. l olive oil to make paste.
- Grease the baking sheet with the sides with olive oil. Take a walk the blunt side of the knife over the fish skin to remove excess moisture; pat dry inside and out. Put the fish on prepared pan. Use a sharp knife to make 4 cuts with each side of the fish; rub inside and outside 1 tbsp. l olive oil so that it gets into all the incisions. Rub the fish inside and outside 1.5 tsp salt and 0.5 tsp pepper; Spread the paste inside greens.
- Bake until the thermometer inserted in the thickest part fish, will not show a temperature of 54 ° C-57 ° C, 15-20 minutes. Get out oven and let rest 5 minutes before slicing.
- Meanwhile, in a small frying pan over moderate heat heat the remaining 2 tbsp. l olive oil. Tear the leaves off the remaining 1 sprig of sage and 2 sprigs of parsley, put in hot oil and fry, stirring, until they become crispy, 30 seconds -1 minute. Lay the leaves on paper towels and salt it.
