Recipe by Elizabeth Kurtz

Olive Oil, Citrus, and Herb Poached Arctic Char

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

Arctic char is a member of both the trout and salmon families, but physically looks more like a salmon. Salmon can be used in this recipe as well with the same delicious results. Arctic char is a coldwater fish with a delicate and mild flavor. This fish dish has become one of my new favorite recipes and cooking techniques. It’s super flavorful and moist and has that rustic, stunning appearance. Make sure to start it a few hours ahead of time because it needs time to marinate.


Herb Poached Arctic Char

  • 3/4 cup Tuscanini Extra-Virgin Olive Oil

  • 1/2 cup chopped fresh dill, checked or bug-free

  • 1/2 cup finely chopped fresh chives, checked or bug-free

  • 1/4 cup finely chopped parsley, checked or bug-free

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 2 tablespoons lemon zest plus 2 teaspoons fresh lemon juice

  • 1 teaspoon orange zest plus 2 teaspoons fresh orange juice

  • 2 teaspoons kosher salt

  • 1/2 teaspoon ground Gefen Black Pepper

  • whole side piece (about 1 and 1/2 pounds) Arctic char or salmon


Prepare the Olive Oil, Citrus, and Herb Poached Arctic Char


Whisk together olive oil, dill, chives, parsley, garlic, lemon and orange zest and juice, salt, and pepper.


Pour half of the mixture into a nine- x 13-inch baking dish. Add Arctic char and spoon remaining mixture over top. Cover with plastic wrap and refrigerate at least three hours or up to overnight.


Preheat oven to 375 degrees Fahrenheit. Let fish stand in marinade at room temperature 15 minutes before cooking.


Remove plastic wrap and bake in preheated oven until fish is just cooked through, 18 minutes. Serve warm or at room temperature.

Olive Oil, Citrus, and Herb Poached Arctic Char

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