Ingredients:
Lemon Vinaigrette:
2 lemons
1 tbsp Olive Oil
Honey
3 sprigs Parsley, diced
¼ cup Rice Wine Vinegar
Salt & Pepper, pinch

Fennel Gremolata:
1 stock Fennel
2 tbsp Parsley, torn
1 tbsp, Virgin Olive Oil
Black Pepper, to taste
Lemon Zest
½ lemon, juice of

Arctic Char:
Black Pepper
Salt
1tbsp Olive Oil
½ Shallot, diced
4 sprigs, Thyme

Tomatoes:
2 Plum Tomatoes, halved
1/3 cup Olive Oil
Salt & Pepper, to taste


Method of Preparation:
Lemon Vinaigrette:
First, cut the ends of the lemon off. Put them into a bowl with olive oil, honey and parsley. Put the lemons cut side down on a pan and place in a 375-degree oven. Take the lemons out of the oven and squeeze the juice out of them into a bowl. Mix all the ingredients in the bowl. Add the thyme leaves and stir together.

Fennel Gremolata:
Remove the steams of the fennel and use a mandolin to slice the fennel. Place in a pot of lightly simmering water. Leave in for 45 seconds and place it in a bowl of ice water to shock it. Dry off the fennel. Tear the parsley and place onto of the fennel. Drizzle the olive oil and black pepper. Add some lemon zest and lemon juice. Lightly toss and let it marinate.

Arctic Char:
Season the fish skin side up with salt and pepper. Then season the underside of the fish as well. Put some olive oil in a pan and place the fish into the pan. Flip the fish when the skin looks crispy. Add the thyme and shallots to the pan. Take some of the oil and drizzle it over the fish to help the cooking process.

Tomatoes:
Take the tomatoes halves and put them into a pan with oil. Add salt and pepper.

Plating:
Place the tomatoes on the plate first. Then place the fish. Finally, add the gremolata on top of the tomatoes. Drizzle the vinaigrette on top of the fish.