Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.
Recipe information
Yield
4 servings
Ingredients
1
/4 cup fresh orange juice
1
teaspoon finely grated orange zest
5
teaspoons olive oil, divided
1
tablespoon balsamic vinegar
3
/4 teaspoon kosher salt, divided
1
/2 teaspoon Dijon mustard
1
/2 teaspoon freshly ground black pepper, divided
1
package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
1
/4 cup chopped mint
2
tablespoons finely chopped red onion
4
arctic char fillets (5 ounces each), skin removed
Orange slices and mint sprigs for garnish
Need to make a substitution?
Preparation
Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.
Nutrition Per Serving
Per serving: 350 calories
10 g fat
2 g saturated
27 g carbohydrates
10 g fiber
39 g protein
#### Nutritional analysis provided by Self