Arctic char is considered a brain food because it is a good source of omega-3s. Chef Ralph Scamardella recommends looking for a red belly if you're buying the fish whole, and if you're buying filets make sure to read the label because they can look similar to salmon. Enjoy this fish dish with a healthy side of dark leafy greens for brain power.
- 3 1/2 lbs arctic char
- 2 lemons, sliced
- 4 cloves garlic
- 2 whole scallions
- salt, to taste
- pepper, to taste
- 7 sprigs of thyme
- 3 tbsp lemon juice
- 2 tbsp olive oil
1. Take the arctic char and bone it from the inside out. Remove the center bone and all of the side belly bones as best you can.
2. Trim the collar and then fold it open -- season with salt and pepper. Then take one filet and lay it down. Set aside four or five slices of lemon, four pieces of roasted garlic, and the springs of thyme.
3. Take the scallions and char them a little in a pan to create smokiness and then place them in the fish along with the lemons, garlic, and thyme.
4. Take the arctic char and some string and gently tie a knot around the fish in about three or four places. Cut off the excess string.
5. To roast, take a small roasting tray or pan. Lay out some sliced lemons and fresh thyme and place the fish on top. Coat the fish with a small amount of olive oil, salt, and pepper. Then place the tray in a 500 degree oven for about 10 to 12 minutes (The more firm the fish is, the more well done it will be).
6. Once cooked, set it down to cool and place on a serving platter. Remove the strings gently along with the lemon and thyme. Drizzle with olive oil, sea salt, and lemon juice and serve.
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