For this show roasting technique, choose fish that has more fat, since the hot air of the oven can be drying. Salmon and char are great, and so is yellowtail.
- ½ cup unseasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon caraway seeds
- 2 teaspoons kosher salt, plus more
- 6 garlic cloves, thinly sliced
- 1 small fennel bulb, thinly sliced on a mandoline, divided
- 1¼ pounds arctic char or salmon fillet
- 4 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped preserved lemon peel
- ½ cup dill fronds
- Preheat oven to 300°. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and ⅓ cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10–15 minutes.
- Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.
- Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes.
- Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.
- Serve char topped with fennel salad.
- Do Ahead: Garlic and fennel can be pickled 1 day ahead. Cover and chill.