Provençal Char over Mixed Greens with Warm Olive Vinaigrette

Ingredients

• 4 teaspoons herbes de Provence
• 2 teaspoons olive oil
• 1 1/2 teaspoons fresh lemon juice
• 3/4 teaspoon orange zest
• 3/4 teaspoon kosher salt
• 4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
• 1/3 cup pitted kalamata olives, sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon kosher salt
• 3 tablespoons olive oil
• 1/4 cup minced shallots
• 2 (6-ounce) packages mixed baby greens
• 2 oranges, peeled and sectioned
• 1/4 cup pine nuts, toasted

Preparation

1. 1. Combine first 5 ingredients in a small bowl. Rub mixture over tops of fillets. Place fillets, skin side down, on a baking sheet coated with cooking spray. Roast at 425° for 15 minutes or until fish flakes with a fork.
2. 2. Combine olives and next 6 ingredients in a medium bowl.
3. 3. Heat 3 tablespoons oil in a small skillet over medium heat; add shallots, and sauté 1 minute or until soft. Stir shallots into olive mixture.
4. 4. Place greens and orange sections into a large bowl; add warm olive vinaigrette, and toss to combine. Divide greens mixture among 4 serving plates. Place 1 fillet over greens on each plate, and break into bite-size pieces. Sprinkle with pine nuts.
5. Note: Prior to combining with the other spice rub ingredients, crush the herbes de Provence with a mortar and pestle to release the aromatic oils.