Tested till perfect Salt-Crusted Arctic Char with Oven-Roasted Ratatouille
Salt-Crusted Arctic Char with Oven-Roasted Ratatouille
Photography by Matthew Kimura

Salt-Crusted Arctic Char with Oven-Roasted Ratatouille

Although arctic char ranges throughout the Northern Hemisphere, Canadian arctic char is unequalled. Baked in a disposable salt crust, the fish is succulent and juicy.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: August 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 lb 2lbsea salt or salt, (about 3 cups/750 mL)
  • 3 3egg whiteegg whites
  • 1 1whole arctic char, cleaned
  • 6 6lemon wedges


  • 1 medium 1mediumeggplant
  • 2 medium 2mediumzucchinizucchinis
  • 1 tsp 1tspsalt
  • 8 8tomatotomatoes
  • 1 1sweet red peppersweet red peppers
  • 1 1green pepper
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2cloves garlic, minced
  • 1 tsp 1tspdried thyme
  • 2 tbsp 2tbspfinely shredded fresh basil
  • 1 tbsp 1tbspred wine vinegar
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Ratatouille: Dice eggplant and zucchini into 1/2-inch (1 cm) cubes. Place in colander in sink; toss with 3/4 tsp (4 mL) of the salt and weigh down with plate. Let stand for 30 minutes to drain. Pat dry with paper towel; place in shallow roasting pan.

Meanwhile, in saucepan of boiling water, blanch tomatoes for about 30 seconds or until skins loosen; immediately plunge into cold water. Peel, seed and dice; add to roasting pan.

Seed, core and cut red and green peppers into 1/2-inch (1 cm) cubes; add to roasting pan. Add oil, garlic, thyme and remaining salt to vegetables; toss well to combine.

Roast on highest rack of 400°F (200°C) oven, stirring occasionally, for 45 minutes or until vegetables are very soft and most of the liquid has evaporated.

Stir in basil and vinegar. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 24 hours. Reheat or serve cold.)

Meanwhile, in large bowl, combine salt with egg whites. Spread half over rimmed baking sheet or dish large enough to hold char. Pat fish dry; nestle into salt mixture. Cover with remaining salt to coat completely. Bake in 400°F (200°C) oven for 40 minutes or until fish flakes easily when tested. Let stand for 5 minutes.

Using bread knife, remove hardened salt crust from baked fish; pull back skin and push away any attached salt mixture. Using spoon, fillet fish. Serve with lemon wedges and ratatouille.

Nutritional Information Per each of 6 servings: about

cal 221 pro 23g total fat 8g sat. fat 1g
carb 18g fibre 5g chol 0mg sodium 314mg

% RDI:

calcium 4 iron 12 vit A 27 vit C 120
folate 19
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