SLOW-ROASTED CHAR WITH FENNEL SALAD

Slow-Roasted Char with Fennel Salad image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

1/2 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
2 teaspoons kosher salt, plus more
6 garlic cloves, thinly sliced
1 small fennel bulb, thinly sliced on a mandoline, divided
1 1/4 pounds arctic char or salmon fillet
4 tablespoons olive oil, divided
Freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped preserved lemon peel
1/2 cup dill fronds

Steps:

Preheat oven to 300°F. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and 1/3 cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10-15 minutes.
Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8-10 minutes.
Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15-18 minutes.
Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.
Serve char topped with fennel salad.
Do Ahead
Garlic and fennel can be pickled 1 day ahead. Cover and chill.