• 2 fennel bulbs with fronds
  • 3/4 tsp kosher or sea salt
  • 1 1/2 lb Arctic Char fillet
  • 3 Tbsp extra-virgin olive oil plus additional for drizzling
  • 1/2 tsp black pepper
  • 1 orange, cut into wedges

Cooking Instructions

Put rack in lower third of oven and preheat to 425 degrees. Cut stalks from fennel bulbs, then chop the fronds to measure 1/4 cup. Remove any discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into 3/4 inch slices.

Toss fennel with oil, 1/2 tsp salt, and 1/4 tsp pepper in a 13×9 glad or ceramic baking dish. Cover tightly with foil and roast 10 minutes. Remove foil and roast another 5 minutes.

Meanwhile, rinse fish and pat dry. Sprinkle with remaining 1/4 tsp salt and pepper. Put fish skin side down on fennel in baking dish, spooning some of the fennel over the fish. Roast, uncovered, until fish is opaque and cooked through, for about 10 to 12 minutes.

Sprinkle fennel fronds and drizzle olive oil over fish. Serve with orange wedges for squeezing over fish.