Provençal Char Over Mixed Greens With Warm Olive Vinaigrette

• 4 teaspoons herbes de Provence
• 2 teaspoons olive oil
• 1 1/2 teaspoons fresh lemon juice
• 3/4 teaspoon orange zest
• 3/4 teaspoon kosher salt
• 4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
• 1/3 cup pitted kalamata olives, sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon kosher salt
• 3 tablespoons olive oil
• 1/4 cup minced shallots
• 2 (6-ounce) packages mixed baby greens
• 2 oranges, peeled and sectioned
• 1/4 cup pine nuts, toasted

1. Combine first 5 ingredients in a small bowl. Rub mixture over tops of fillets. Place fillets, skin side down, on a baking sheet coated with cooking spray. Roast at 425u0b0 for 15 minutes or until fish flakes with a fork.
2. Combine olives and next 6 ingredients in a medium bowl.
3. Heat 3 tablespoons oil in a small skillet over medium heat; add shallots, and saute 1 minute or until soft. Stir shallots into olive mixture.
4. Place greens and orange sections into a large bowl; add warm olive vinaigrette, and toss to combine. Divide greens mixture among 4 serving plates. Place 1 fillet over greens on each plate, and break into bite-size pieces. Sprinkle with pine nuts.
5. Note: Prior to combining with the other spice rub ingredients, crush the herbes de Provence with a mortar and pestle to release the aromatic oils.

herbes, olive oil, lemon juice, orange zest, kosher salt, char, olives, lemon juice, orange juice, mustard, honey, freshly ground pepper, kosher salt, olive oil, shallots, baby greens, oranges, pine nuts

Taken from www.myrecipes.com/recipe/provenal-char-over-mixed-greens-with-warm-olive-vinaigrette (may not work)