With a taste described as a mixture of salmon and trout, the Atlantic char fish has a delicate and clean flavor. Dry-rubbed with pepper and salt, this dish brings out all of the rare flavors of the char, topping it off with a side of broccoli and potatoes.
2 tbsp whole-grain mustard
2 tsp lemon juice, plus lemon wedges
1 tsp honey
5 tbsp extra-virgin olive oil
4 6 to 8-oz center-cut skinless Atlantic char
1 lbs small red potatoes, unpeeled, halved
1 lbs broccoli florets, cut into 2-inch pieces
salt and pepper
1. Adjust oven rack to middle position and heat oven to 450°. Combine chives, mustard, lemon juice, honey, 2 tablespoons oil, pinch of salt, and pinch pepper in bowl; set aside for serving. Pat fish dry with paper towels, rub thoroughly with 2 teaspoons oil, and season with salt and pepper; refrigerate until needed.
2. Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Place potatoes, cut side down, on half of sheet. In now-empty bowl, toss broccoli with remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then place on empty side of sheet
3. Roast until potatoes are light golden brown and broccoli is well browned, about 20 minutes, rotating sheet halfway through baking.
4. Remove sheet from oven and reduce oven temperature to 275°. Transfer broccoli to platter, browned side up and cover with foil. Place fish skinned side down on now-empty side of sheet and continue to roast until fish registers 125 degrees (for medium-rare), 10 to 15 minutes, rotating sheet halfway through baking.
5. Remove sheet from oven. Transfer potatoes and fish to platter with broccoli, tent with foil, and let fish rest for 5 minutes. Serve with lemon wedges and chive sauce.
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