Roasted Arctic Char with Lobster Sauce

1. Roasted Arctic Char

Preheat the oven to 400°F (200°C). Season the Arctic char with kosher salt and ground black pepper on both sides. Place the seasoned fish on a baking sheet lined with parchment paper. Roast in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.

2. Lobster Sauce

Dice the yellow onion, celery, carrot, and plum tomato. In a saucepan, heat the 75% canola, 25% olive oil blend over medium heat. Add the diced onion, celery, carrot, and plum tomato. Sauté until the vegetables are softened, about 5 minutes. Add the ground turmeric, clam juice, white wine, heavy cream, kosher salt, and lobster meat to the saucepan. Simmer over low heat for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Using an immersion blender, blend the sauce until smooth. Adjust seasoning if necessary.

3. Roasted Brussels Sprouts

Preheat the oven to 400°F (200°C). Trim the Brussels sprouts and cut them in half. Toss the Brussels sprouts with extra virgin olive oil, kosher salt, and ground black pepper. Spread the Brussels sprouts on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown.

4. Roasted Asparagus

Preheat the oven to 400°F (200°C). Trim the woody ends off the asparagus. Toss the asparagus with the 75% canola, 25% olive oil blend, kosher salt, and ground black pepper. Spread the asparagus on a baking sheet. Roast in the preheated oven for about 10-12 minutes, or until tender and slightly charred.

5. Plating

Place the roasted Arctic char in the center of a plate. Arrange the roasted Brussels sprouts and asparagus around the fish. Spoon the lobster sauce generously over the Arctic char. Garnish with the sliced cherry tomatoes.