Today I took a bike ride to the fishmonger, who recommended a nice piece of Arctic Char. He packed it nicely in ice, and I ventured home. On the way, I passed a sugarhouse in full operation. Here is the mingling plus a few items I pulled out of the vegetable bin. —Bevi
1 1/2 pounds
Arctic Char fillets
dry white wine
Grade B maple syrup
Juice of one orange
Juice of 1/2 lemon
Salt and Pepper
Italian parsley, coarsely chopped
salted and roasted almonds, chopped
large clove garlic, finely chopped
In This Recipe
Preheat the oven to 400 degrees. Pour the wine in a small baking dish, and place the fish in the dish.
Pour the citrus juices and sprinkle the zests directly over the fillet(s). Sparingly drizzle the maple syrup over the fish. Finish off with a sprinkling of salt and pepper. Place the fish in the oven for 20 minutes.
While the fish is baking, prepare the gremolata by combining the parsley, almonds, and garlic and mixing well.
When the fish is done to your liking, plate it and spoon the sauce over the fish, as well as pooling remaining sauce onto the platter. Place some gremolata directly onto the pool of sauce so as to capture some of the citrus notes of the sauce. Serve with lemon wedges.