Roasting is a great hands-off technique—you can go take care of something else on your to-do list while dinner cooks. The dry heat concentrates the fish’s flavor but keeps the flesh perfectly tender. If you haven’t had arctic char, add it to your list. It tastes like a cross between trout and salmon. We used small multicolored carrots here, but any kind will do!

Also appeared in: Health, May, 2020


Credit: Greg DuPree

Recipe Summary test

10 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Cut 1 orange half and 1 lime into ¼-inch-thick rounds.

  • Toss together carrots, pepper, 1 tablespoon of the oil, 1 tablespoon of the dill, and ½ teaspoon of the salt on an aluminum foil–lined rimmed baking sheet coated with cooking spray. Spread in a single layer, and roast in preheated oven 15 minutes.

  • Move carrots to edges of baking sheet. Place fillets, skin sides down, in center of baking sheet. Sprinkle with remaining ¾ teaspoon salt. Shingle orange and lime rounds over fillets. Drizzle with remaining 1 tablespoon oil. Bake until fish flakes easily with a fork and carrots are tender, 18 to 20 minutes. Cut whole lime in half; squeeze lime and remaining orange half over fish and carrots. Sprinkle with remaining 1 tablespoon dill.

Nutrition Facts

409 calories; fat 20g; saturated fat 3g; cholesterol 107mg; fiber 4g; protein 40g; carbohydrates 16g; sugars 8g; sodium 790mg; iron 2mg; calcium 76mg.