Roasted Arctic Char with Orange-Lentil Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon. 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 |
Directions:
1. 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.
2. Per serving: 350 calories, 10 g fat, 2 g saturated, 27 g carbohydrates, 10 g fiber, 39 g protein Nutritional analysis provided by Self
|
|