Arctic Char en Papillote for One or More

Yesterday, I took an excursion to The Healthy Butcher, near the corner of Eglinton Avenue W and Avenue Road, in Toronto.  It was my first time there, but it certainly won't be my last.  It's a small shop that specializes in grain fed and organic meat.

The first time I tried Arctic Char I was at my favorite getaway place, The Briars on Lake Simcoe, in Ontario.  I was simply delighted and had one of those 'Ahhhh' moments, as the flavour of this deliciously delicate fish just melted in my mouth.  It is now my number one choice whenever it is available.  So it was no wonder that,  as soon as I saw the clerk laying the bright orange fillets on the sparkling ice chips, I snapped one up. 

The Arctic Char may resemble a salmon, but that is where the similarities end. This is a fish that needs no embellishment and should be enjoyed with as little fuss as possible.  Baking it en Papillote is a perfect way to enjoy it, and retain it's light refreshing flavor.  Feel free to add fresh greens if you wish, but I prefer to keep the flavors light, like an ocean breeze.

Which, by the way, is exactly how fresh fish should smell.  In fact, when fish is truly  fresh it has almost NO SMELL at all.  Holding it an inch from your nose, the smell should be as I've described it, just the barest hint of a light ocean breeze. If you can smell it through the package, it definitely isn't fresh, no matter what the date says!  Now onto the how to's...

To begin, preheat your oven to 400 degrees, or 350 if your oven runs hotter.  Per person, you will need:  1 parchment paper bag, or square of parchment large enough to fit the vegetables and one fillet each.

INGREDIENTS:
1 3 - 4 ounce portion Arctic Char, or fish of choice
1 small carrot peeled and julienned
1/2 a small onion thinly sliced
1 clove of garlic chopped
1 tbls olive oil
1/2 lemon sliced thin
Pink Himalayan sea salt
& organic black pepper to taste

To begin, toss the prepared carrots, onions and garlic in the olive oil with salt and pepper.  With the parchment bag laying flat on the surface, place 3/4 of the vegetable mixture inside on the bottom, or in the centre of the parchment paper if using.

Next, season the fish on both sides with an additional sprinkle of salt and pepper and place it skin side down on top of the vegetables.  Top with the remaining vegetables and the lemon slices.

Fold up the open end of the parchment bag in quarter inch folds, crimping well after each fold.  You want to work up to about an inch away from the edge of the fish and vegetables.  Be sure that the parchment is tightly folded so that the steam will not escape.  If you are using parchment sheets, draw two sides up to meet in the middle and begin folding downward until it is just above the fish and vegetables.  Then fold each open end as with the parchment bag.  Place the fish packet on a baking sheet and put into the oven on the middle rack. Bake the fish for 12 minutes.  To serve, cut open the parchment as shown in the picture, or remove it to a plate using a lifter, but be sure to include the juices.  Enjoy!!