Roasted Arctic Char With Orange-Lentil Salad

• 1/4 cup fresh orange juice
• 1 teaspoon finely grated orange zest
• 5 teaspoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper, divided
• 1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
• 1/4 cup chopped mint
• 2 tablespoons finely chopped red onion
• 4 arctic char fillets (5 ounces each), skin removed
• Orange slices and mint sprigs for garnish

1. Heat oven to 400u0b0F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.

orange juice, orange zest, olive oil, balsamic vinegar, kosher salt, mustard, freshly ground black pepper, steamed lentils, mint, red onion, char, orange slices and

Taken from www.epicurious.com/recipes/food/views/roasted-arctic-char-with-orange-lentil-salad-51101040 (may not work)