Roasted Arctic Char with Orange-Lentil Salad
directions

For The Salad:
• ¼ cup fresh orange juice
• 1 teaspoon finely grated orange zest
• 4 teaspoons olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ½ teaspoon Dijon mustard
• ¼ teaspoon freshly ground black pepper
• 1 package (17 oz) steamed lentils (or 3 cups canned, rinsed and drained)
• ¼ cup chopped fresh mint
• 2 tablespoons finely chopped red onion

For The Fish:
• 1 teaspoons olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 arctic char fillets (5 oz each), skin removed
• 1 Orange slices and mint sprigs for garnish


directions

1. Heat oven to 400 degrees.
2. In a bowl, whisk orange juice, orange zest, 4 tsp. olive oil, vinegar, 1/2 tsp. salt, mustard and 1/4 tsp. pepper. Gently stir in lentils, chopped mint and onion.
3. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 tsp. oil; season with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Roast until fish is opaque and just cooked through, 10 minutes.
4. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.


Enjoy!