Slow-roasted Arctic Char with soy glaze
Artic Char is a fresh water fish related to both the salmon and trout and tends to be between the two in size, texture and flavour.
Roasting fish at just 135°C (the equivalent to the 275°F stated in this recipe) preserves its delicate texture. With pink fish that can be served medium-rare or medium, such as Arctic Char, Trout, or Salmon, that means a delectably silky interior. It’s a smart method for almost any delicate fresh fish fillets because you’re much less likely to dry them out or overcook them!
(courtesy of cookinglight.com)