Inuit-inspired Arctic Char with Roasted Vegetables

local_grocery_store Ingredients

• 4 Arctic char fillets, skin-on
• 1 pound Baby potatoes, halved
• 4 Carrots, peeled and cut into sticks
• 1 Red bell pepper, sliced
• 1 Zucchini, sliced
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 1 Lemon, cut into wedges

restaurant_menu Method

1. 1.Preheat the oven to 425°F (220°C).
2. 2.In a large baking dish, combine the halved baby potatoes, carrot sticks, sliced red bell pepper, and sliced zucchini.
3. 3.Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried thyme, salt, and freshly ground black pepper. Toss to coat evenly.
4. 4.Place the baking dish in the preheated oven and roast for 15 minutes.
5. 5.While the vegetables are roasting, season the Arctic char fillets with salt and pepper.
6. 6.After 15 minutes, remove the baking dish from the oven and push the vegetables to one side. Place the seasoned Arctic char fillets, skin side down, on the other side of the baking dish.
7. 7.Return the baking dish to the oven and continue roasting for another 10 minutes, or until the Arctic char is cooked through and flakes easily with a fork.
8. 8.Serve the Inuit-inspired Arctic Char with Roasted Vegetables hot, garnished with lemon wedges for squeezing over the fish and vegetables.

lightbulb_outline Tips

• chevron_rightFor a burst of freshness, sprinkle some chopped fresh dill over the dish before serving.
• chevron_rightIf you can't find Arctic char, you can substitute it with salmon or trout.
• chevron_rightFeel free to add other vegetables of your choice, such as asparagus or Brussels sprouts, to the roasted vegetable medley.
• chevron_rightTo make it a complete meal, serve the dish with a side of wild rice or quinoa.