Making the perfect Arctic Char with Roasted Garlic and Fresh Rosemary should only take approximately 2 hr 5 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Arctic Char with Roasted Garlic and Fresh Rosemary recipe can feed your family for 4 servings.
There are many different ways to make this Arctic Char with Roasted Garlic and Fresh Rosemary recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arctic Char with Roasted Garlic and Fresh Rosemary recipe.
Arctic Char with Roasted Garlic and Fresh Rosemary Popular Ingredients
- 2 medium-sized bulbs garlic
- Two 1-pound Arctic char fillets
- 1/4 cup grapeseed or canola oil
- 1/4 cup freshly squeezed lemon juice
- Leaves from 3 large sprigs fresh rosemary
- Salt and pepper
Steps for making Arctic Char with Roasted Garlic and Fresh Rosemary
- Preheat oven to 350 degrees F.
- Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.
- Raise the oven temperature to 400 degrees F.
- Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
- Bake fish for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
- Broil for another 2 minutes to brown the tops of the fillets.
Popular Categories for this Recipe
- Easy Main Dish
- Main Dish
- American – American(s) may refer to:
- Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
- Recipes for Parties
- Marinating Recipes
- Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
- Pureeing Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arctic Char with Roasted Garlic and Fresh Rosemary recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
