Love these one-pan meals! Easy cookin, easy clean up.
Being due for a nice light dinner, the arctic char from Afishionado stashed in the freezer was calling our name.
This sweet, lemony herb sauce was the perfect drizzle on top prior to cooking, but also saving some for the table is key. A little sweetness from Sunny Cove’s honey and a spicy note from our Egyptian Summer blend created a nice sauce for both the fish and vegetables.
- 1 lb Arctic char
- ¼ cup Lemon juice
- ¼ cup curly leaf parsley, finely chopped
- 4 tbsp unsalted butter
- 1 shallot, minced
- 2 garlic, minced
- 2 tbsp honey
- ½ tbsp Big Cove Foods Egyptian Summer spice blend (Add a full tablespoon or more for a bit more spicy heat)
- 2 green onions, sliced on a diagonal about 2″ long
- 1 bunch radishes, sliced ¼” thick
- 4 oz mushroom, sliced ¼” thick
- 1 tbsp olive oil
- salt and pepper
Preheat the oven to 400 F.
Line a baking sheet with tin foil and set aside.
In a medium bowl, toss the green onion, radish and mushroom with the olive oil, and season with salt and pepper generously. Set aside.
Lets make the sauce! In a small saucepan melt the butter over medium heat. Add the shallot and garlic and cook for 3-4 minutes until softened and aromatic. Add the parsley and Egyptian Summer spice blend and cook until you get a nice simmer going on. Off heat, stir in the lemon juice and honey.
Season your fish well with salt and pepper on both sides and lay it skin side down on the prepared baking sheet. Give you radish mix an extra toss and pile it around the fish. Pour half of the sauce directly on the fish and save the other half for serving.
Cook in the preheated oven for 10 minutes or cooked enough to your liking.