“Blackened” Arctic Char Tray Bake with Roasted Tomatoes, Broccolini and Red Bell Pepper

Yield: 4 servings

Spice Rub:

2 teaspoons ground sweet paprika

1 teaspoon ground coriander

1 teaspoon ground fennel

½ teaspoon ground cumin

¼ teaspoon ground cayenne pepper

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

Mix ingredients together in a small bowl.

Roasted Vegetables:

1 pint (3/4 pound) grape tomatoes, halved

1 large red bell pepper, seeded and diced small

1 bunch broccolini (1/2 pound), stems chopped into ¼-inch pieces, florets torn into bite-sized pieces  

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons fresh thyme leaves

Combine tomatoes, bell pepper and broccolini in a large bowl. Drizzle over olive oil, salt, pepper and thyme leaves. Mix to combine.

Arctic Char:

1 and 1/3 pounds arctic char filets, skin on, cut into 4 equal sized portions

Extra-virgin olive oil, as needed

Rinse fish under very cold water and pat dry. Lightly coat fish (all sides) with a little olive oil – just enough to coat. Sprinkle spice rub over the flesh side of the fish to coat, about 4 teaspoons in total.

Instructions:

Set an oven rack to the top position and preheat the oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil.

Spread vegetables out evenly on the aluminum-lined sheet tray.

Place fish, flesh side up, evenly spaced on top of the vegetables and bake approximately 15 minutes, until the flesh just begins to flake at the thickest point.

Serve immediately.