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Baked Arctic Char with Raisin Vinaigrette
and polenta

Active: 25 min Total: 40 min
This raisin vinaigrette adds just the right amount of sweetness and tanginess to our baked fish (sub salmon if you can't find arctic char) and sauteed chard. Enjoy over soft polenta for a balanced meal.
Smarts: If you have a rice cooker, try making polenta in it - no stirring needed.


Baked Arctic Char with Raisin Vinaigrette:
  • Arctic char or salmon - 1 lb ((each serving = 4 oz))
  • Homemade raisin vinaigrette - 1/4 cup ((ingredients listed separately))
  • Lemon - 1/2 , sliced into wedges
Sauteed Chard with Raisin Vinaigrette:
  • Chard - 1 bunch , leaves torn, stems chopped
  • Garlic - 2 cloves , minced
  • Cooking oil - 1 Tbsp
  • Raisin vinaigrette - 1/4 cup ((ingredients listed separately))
  • Sliced almonds - 2 Tbsp
  • Golden raisins - 2 Tbsp
Polenta (for two dinners):
  • Polenta - 1/2 cup , uncooked ((sub with grits))
  • Water - 2 cups
  • Milk - 1 cup
  • Butter - 1 Tbsp
Raisin Vinaigrette:
  • Golden raisins - 2 Tbsp , chopped
  • Balsamic vinegar - 2 Tbsp
  • Rice vinegar - 1 Tbsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 5 Tbsp


  1. Make raisin vinaigrette - Chop raisins and whisk together with balsamic vinegar, rice vinegar, Dijon and cooking oil. (Can be done up to 5 days ahead)
  2. Arctic char - Divide into 4 oz. portions. Rinse and pat dry. Pour raisin vinaigrette portion for fish into a baking dish. Place fish presentation side down (non-skin side = presentation side) in the vinaigrette.
  3. Make polenta - This makes enough for Wednesday’s dinner. Combine water, milk, and butter in a saucepan. Bring to a boil (keep an eye on this because milk can easily spill over). Salt and then fold in polenta. Simmer for ~30 minutes, until polenta is cooked through. Alternatively, if you have a rice cooker, you can also combine ingredients in a rice cooker and hit cook (if your rice cooker has settings, cook it on the porridge setting). Save half for Wednesday. (Can be done up to 5 days ahead)
  4. Chard / Garlic - Prep as directed.

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  1. Heat oven to 400F (204C) degrees.
  2. Cover baking dish with foil and bake fish for 12 to 15 minutes.
  3. While fish is baking, heat up a saute pan or skillet over medium-high heat. Add in cooking oil and then chard stems and garlic to heated oil with a sprinkle of salt. Saute until softened, ~4 minutes.
  4. Next add in leaves - as much as can fit into the pan and saute until wilted. Add more leaves as room is made in the pan. Finish with raisin vinaigrette and garnish with almonds and more raisins.
  5. Enjoy fish with lemon wedges over chard and polenta (remember to save half the polenta for Wednesday).



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