Slow-Roasted Char with Fennel Salad

Preparation

1. Step 1

   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.

   Step 2

   Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.

   Step 3

   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.

   Step 4

   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.

   Step 5

   Serve char topped with fennel salad.

   Step 6

   Do Ahead: Garlic and fennel can be pickled 1 day ahead. Cover and chill.