Saffron-Infused Arctic Char with Caramelized Fennel and Blistered Heirloom Tomatoes
A perfectly crisp-skinned Arctic Char fillet rested atop a bed of slow-braised fennel infused with aromatic saffron threads. This dish is complemented by charred heirloom cherry tomatoes bursting with sweetness and a vibrant drizzle of herb-infused oil, offering a balanced, naturally gluten-free experience that marries coastal flavors with earthy richness.
Gluten-FreeHigh-ProteinLow-CarbPescatarian
Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
- •4 Arctic Char fillets, skin-on (6 oz each)
- •2 large fennel bulbs, thinly sliced (fronds reserved for garnish)
- •1/2 teaspoon high-quality saffron threads
- •1.5 cups heirloom cherry tomatoes, halved
- •4 tablespoons extra virgin olive oil, divided
- •2 cloves garlic, thinly sliced
- •1/4 cup dry white wine or vegetable broth
- •1 tablespoon fresh dill, finely chopped
- •1 tablespoon fresh flat-leaf parsley, finely chopped
- •1 lemon, zested and juiced
- •Flaky sea salt and freshly cracked black pepper to taste
Instructions
- 1Begin by steeping the saffron threads in 2 tablespoons of warm water or broth for 10 minutes to release the pigment and aroma.
- 2Prepare the herb oil by whisking together 2 tablespoons of olive oil, the chopped dill, parsley, and lemon zest in a small bowl; set aside to infuse.
- 3In a large skillet over medium heat, add 1 tablespoon of olive oil and the sliced fennel. Cook, stirring occasionally, for 8-10 minutes until softened and starting to caramelize.
- 4Stir in the sliced garlic and cook for 1 minute. Pour in the saffron liquid and white wine, then simmer for 5 minutes until the liquid has reduced to a glaze and the fennel is tender.
- 5While fennel finishes, heat a separate small skillet over high heat. Add the cherry tomatoes dry or with a drop of oil, searing them for 2-3 minutes until the skins blister and burst; remove from heat.
- 6Pat the Arctic Char fillets extremely dry with paper towels. Season both sides generously with sea salt and black pepper.
- 7In a heavy-bottomed or cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering.
- 8Place the fillets skin-side down in the pan. Press firmly with a spatula for 30 seconds to prevent curling. Cook for 3-4 minutes until the skin is golden and very crisp.
- 9Flip the fillets carefully and cook for an additional 60-90 seconds until the flesh is just opaque and flakes easily.
- 10To serve, divide the saffron-braised fennel among four plates. Place an Arctic Char fillet on top of each bed. Surround with blistered tomatoes and drizzle the herb-infused oil and fresh lemon juice over the fish.
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