Roasted Arctic Char With Peperonata And Balsamic Syrup

• 1/2 cup coarsely chopped fresh Italian parsley
• 2 teaspoons coarsely chopped fresh rosemary
• 2 garlic cloves, coarsely chopped
• 1 1/2 teaspoons kosher salt, divided
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon fennel seed
• 1 3/4 pounds bell peppers (combine red, green, yellow, and/or orange, if available), thinly sliced
• 1 yellow onion, halved and thinly sliced
• 1 teaspoon coarsely ground black pepper, divided
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• 4 (6-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on

1. Combine first 3 ingredients and 1/2 teaspoon kosher salt in food processor; pulse until parsley is finely chopped. With processor running, gradually add oil through food chute in a slow, steady stream. Pour herb oil through fine-mesh strainer, discarding solids.
2. Heat 3 tablespoons herb oil and fennel seed in a large, deep skillet or Dutch oven over medium heat. Add bell pepper, onion, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are very tender.
3. Bring balsamic vinegar and sugar to a boil in a small saucepan. Boil gently 2 to 3 minutes or until syrupy and reduced to 3 tablespoons. (Watch carefully during last minute as syrup forms quickly.)
4. Place fillets on an oiled baking sheet. Sprinkle with remaining 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Drizzle 2 tablespoons herb oil evenly on fillets. Roast in center of oven 8 to 10 minutes or until fish flakes with a fork. Spoon peperonata (vegetables) onto 4 plates. Top with fillets. Drizzle remaining herb oil and 1/2 to 1 teaspoon balsamic syrup over vegetables and fish on each plate.

fresh italian parsley, fresh rosemary, garlic, kosher salt, extravirgin olive oil, fennel seed, bell peppers, yellow onion, ground black pepper, balsamic vinegar, sugar, char

Taken from www.myrecipes.com/recipe/roasted-arctic-char-with-peperonata-balsamic-syrup (may not work)