Despite how quick and easy this is to make, our sheet pan char has a sophistication and taste worthy of Valentine’s Day. It’s also quite versatile when it comes to wine pairing. Fish may make you think white right off the bat, and that is certainly a good way to go, but the roasted shallots and grapes lend this dish to pair nicely with a fruit forward red as well. Since the fish is somewhat hearty (I recommend using arctic char, but halibut or salmon are also great choices), red wine is a surprisingly good match. I’ve given proportions to serve 4, but it is easily halved to serve you and your Valentine.
- 4 5- ounce pieces of arctic char or you can use salmon or halibut
- ½ teaspoon garlic powder
- 1 ¼ teaspoons kosher salt divided use
- ½ teaspoon dried thyme
- 1 pound purple or black grapes if there are very large ones halve them, but most of the grapes should remain whole
- 2 medium shallots sliced
- 1 tablespoon chopped rosemary
- Freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
Preheat oven to 375. On a rimmed baking sheet, toss the grapes and shallots with the rosemary and 1 teaspoon salt. Add some freshly cracked black pepper and the olive oil and toss to coat. Roast in the oven for 25 minutes, shaking the pan or stirring once or twice.
Meanwhile, place your fish on a work surface. Combine the garlic powder, ¼ teaspoon salt, and thyme in a small bowl. Sprinkle onto the fish.
Remove the sheet pan from the oven and move the grapes and shallots to the side. Place the fish, skin side down, on the sheet pan and return to the oven. Roast the fish until just cooked through. The timing will vary depending on the thickness of the fish, and what type you use. Char should take roughly 15-18 minutes.
Remove from the oven and place the fish on plates, topping with the shallots and grapes.
Try with The Chocolate Block ’16.