Oven-baked Arctic char with herbs

Ingredients:

• 3 sprigs of sage
• 3 sprigs of parsley
• 3 sprigs of thyme
• 1 sprig of rosemary
• 4 wide strips lemon zest (cut with a vegetable peeler)
• 1 clove of garlic, grated
• 1/4 cup olive oil + extra for greasing
• 1 Arctic char weighing 1.3 kg, scaled, butterflyed, washed and boned

Preparation:

1. Preheat oven to 230°C. Remove the leaves from 2 sprigs of sage, 1 sprig of parsley, all the thyme, and rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon of olive oil to form a paste.
2. Grease a rimmed baking sheet with olive oil. Run the dull side of a knife over the fish skin to remove excess moisture; pat dry inside and out. Transfer the fish to the prepared baking sheet. Using a sharp knife, make 4 slits on each side of the fish; rub 1 tablespoon of olive oil inside and out, making sure to coat all the slits. Rub the fish inside and out with 1.5 teaspoons of salt and 0.5 teaspoon of pepper; spread the inside with the herb paste.
3. Bake until a thermometer inserted into the thickest part of the fish registers 135°F–135°F (54°C–57°C), 15–20 minutes. Remove from the oven and let rest for 5 minutes before slicing.
4. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Pick the leaves from the remaining 1 sprig of sage and 2 sprigs of parsley, add them to the hot oil, and cook, stirring, until crisp, 30 seconds to 1 minute. Transfer the leaves to paper towels and season with salt.