Slow-Roasted Char with Fennel Salad

Ingredients for Slow-Roasted Char with Fennel Salad

• 120ml unseasoned rice vinegar

• 1 tablespoon sugar

• 1 teaspoon caraway seeds

• 2 teaspoons kosher salt, plus more

• 6 garlic cloves, thinly sliced

• 1 small fennel bulb, thinly sliced on a mandoline, divided

• 575g arctic char or salmon fillet

• 4 tablespoons olive oil, divided

• Freshly ground black pepper

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped preserved lemon peel

• 1/2 cup dill fronds

Preheat oven to 149°C. Bring vinegar, sugar, caraway seeds, 2 teaspoons salt, and 80ml water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10–15 minutes.

Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.

Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 tablespoon oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes.

Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 tablespoons oil, and remaining fennel; season with salt and pepper. Mix in dill.

Serve char topped with fennel salad.

Garlic and fennel can be pickled 1 day ahead. Cover and chill.

Disclaimer

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.