Baked Char with Potatoes and Onions
A whole Arctic char baked with layers of sliced potatoes and onions, a one-dish family meal common in Labrador coastal and river communities.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Roasting dish
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15 g
- carbs
- 28 g
- protein
- 36 g
- calories
- 380
Instructions
- 1
Preheat the oven to 190C (375F).
- 2
Layer half the potato and onion slices in a buttered roasting dish, seasoning as you go.
- 3
Lay the whole char on top, season the cavity and skin with salt, pepper and savory.
- 4
Cover the fish with the remaining potatoes and onions, dotting butter throughout.
- 5
Pour the water or stock around the edges of the dish.
- 6
Cover with foil and bake 30 minutes, then uncover and bake 10-15 minutes more until the potatoes are golden and the fish flakes easily.
- 7
Rest 5 minutes before serving straight from the dish.
Chef's tips
Slice the potatoes evenly and thinly so they cook through in the same time as the fish.
Ingredient substitutions
- whole Arctic char → whole trout, similar cooking time
- summer savory → dried thyme
Storage
Keeps 2 days in the fridge, covered.
Reheating
Reheat covered in a 160C oven until warmed through.
Common mistakes to avoid
- •Slicing potatoes too thick so they stay undercooked
- •Skipping the foil cover, which dries out the fish
Serving suggestions
Cooked Baked Char with Potatoes and Onions?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
