Wine Country Table

Oven Roasted Arctic Char with Lemon, Olives, and Vegetables

Oven Roasted Arctic Char

HESS PERSSON ESTATES

Serves Four

For more than two decades, Chef Chad Hendrickson has been leading the culinary program at Hess Persson Estates, pairing wines from The Hess Collection, Lions Head Collection, and Small Block Series with recipes featuring fresh seasonal and sustainable foods, often grown right at the winery. His recipe for Oven Roasted Arctic Char with Lemon, Olives, and Vegetables boasts perfectly balanced flavors and pairs wonderfully with The Hess Collection Small Block Series Napa Valley Collectors Cuvée.

Ingredients

  • Fish
  • 1 whole Arctic char, 3 lb (Note: be sure to ask your seafood counter to clean the fish for you)
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 3 sprigs sage
  • extra virgin olive oil (as needed)
  • salt & ground black pepper (as needed)

PREPARATION

Fish

Preheat oven to 450°F.

Season inside of fish with salt and pepper. Drizzle inside with olive oil. Place thyme, rosemary, and sage inside fish cavity.

Drizzle outside of fish with oil. Season exterior of fish with salt and pepper. Let sit for 30 minutes.

Place fish in a large roasting pan. Roast in the oven for approximately 15 minutes or until cooked halfway through, depending on the size of the fish.

Vegetables

Combine vegetables in a large bowl. Season with salt, pepper, and drizzle with olive oil.

Place vegetables around and on top of the fish. Roast for an additional 10 minutes, or until cooked through.

Cut lemon in half. Preheat a sauté pan. Add a little olive oil and place the lemon cut side down in the pan. Char until browned.

TO SERVE

Keep the fish in the pan. Drizzle with olive oil and squeeze the lemon on top. Sprinkle with parsley and enjoy!

  • Vegetables
  • 1 bulb fennel, julienned, ¼" thick
  • 2 leeks, cut in ¼" rounds
  • 1 lb of your favorite mushrooms, cut into quarters, depending on size
  • 1 roasted red pepper, julienned
  • 1 roasted yellow pepper, julienned
  • 1 pint halved cherry tomatoes
  • 16 of your favorite olives, pitted, whole
  • 10 cloves garlic, whole, peeled<
  • 2 lemons, cut in half
  • 3 tbsp parsley, chopped
  • salt & ground black pepper (as needed)