Active Time

　　15 min

　　Total Time

　　35 min

　　Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We particularly love this versatile fish paired with roasted fennel.

　　

Ingredients

Makes 4 servings

　　2 fennel bulbs with fronds (sometimes labeled "anise"; 1 lb total)

　　3 tablespoons extra-virgin olive oil plus additional for drizzling

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1 1/2 lb arctic char fillet (1/2 to 3/4 inch thick)

　　1 orange, cut into wedges

　　

Special Equipment

an adjustable-blade slicer

　　

Step 1

Put oven rack in lower third of oven and preheat oven to 425°F.

　　

Step 2

Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Remove any discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into 3/4-inch-thick slices using slicer.

　　

Step 3

Toss fennel with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch (2-quart) glass or ceramic baking dish. Cover tightly with foil and roast 10 minutes, then remove foil and roast 5 minutes more.

　　

Step 4

Meanwhile, rinse fish and pat dry. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Put fish, skin side down, on fennel in baking dish, spooning some of fennel over fish. Return baking dish to oven and roast, uncovered, until fish is opaque and just cooked through, 10 to 12 minutes.

　　

Step 5

Sprinkle fennel fronds over fish and drizzle with olive oil. Serve with orange wedges for squeezing over fish.