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Crispy Skin Artic Char, on French Lentils, Apple Cider Vinaigrette and Pomegranate Seeds

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Crispy Skin Artic Char, on French Lentils, Apple Cider Vinaigrette and Pomegranate Seeds

Recipe

Ingredients:

Lentil Salad:

  • 2 oranges, juiced and zested
  • ¼ cup olive oil
  • ¼ cup WHOA! apple cider vinegar
  • 1 tsp salt/pepper
  • 1 tsp Dijon mustard
  • 2 shallots, diced
  • 3 cups of cooked lentils (can substitute for canned (washed and drained))
  • Handful of chopped mint
  • ½ cup Pomegranate seeds

Instructions:

  1. In a mixing bowl mix orange juice, zest, olive oil, vinegar, salt/pepper, and mustard. Stir in lentils, chopped mint, pomegranate seeds and shallots (make sure well coated in vinaigrette). Set aside in the fridge.
  2. Place char on a lined baking sheet with parchment (not tin foil!). Brush char with olive and season with salt and pepper.
  3. Char is beautiful cooked fast or very slow
  4. FAST METHOD: Bake for 8 mins @ 400F, until fish is flaky and opaque.
  5. SLOW METHOD: Bake for 25 mins @ 275C, until fish is flaky and opaque.
  6. Serve with Lentil Salad.
  7. Garnish with additional pomegranate and mint.

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