Herb-Stuffed Roast Arctic Char

• 3 sprigs sage
• 3 sprigs parsley
• 3 sprigs thyme
• 1 sprig rosemary
• 4 wide strips lemon zest (removed with a vegetable peeler)
• 1 clove garlic, grated
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 3 -pound whole arctic char, scaled, butterflied, cleaned and deboned
• Kosher salt and freshly ground pepper

1. Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest.
2. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
3. Brush a rimmed baking sheet with olive oil.
4. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out.
5. Transfer to the prepared baking sheet.
6. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits.
7. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
8. Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes.
9. Remove from the oven and let rest 5 minutes before slicing.
10. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat.
11. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute.
12. Drain on paper towels and season with salt.
13. Photograph by Con Poulos

sage, parsley, thyme, rosemary, wide strips lemon zest, clove garlic, extravirgin olive oil, char, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/herb-stuffed-roast-arctic-char.html (may not work)