Rinse the arctic char and season with salt, pepper, and dried basil. Place the lemon slices in the cavity of the fish.
Place the fish on 3 large pieces of aluminum foil.
Drizzle the kale leaves with avocado oil and wrap tightly around the fish. Close the foil around the fish and place on the preheated grill.
Grill the fish for about 30 minutes, flipping halfway, until an internal temperature of 145°F has been reached. (It's helpful to insert a probe thermometer before wrapping but you can also use a regular meat thermometer to check.)
To serve, cut lengthwise, close to the spine, so you can easily pull the fish from the bones.
Roast the Potatoes
Preheat oven to 425°F.
Slice the potatoes very thinly using a mandolin or very sharp knife.
Lay the potato slices in a single layer on a large baking sheet and drizzle liberally with olive oil.
Season with salt and pepper to taste.
Transfer to the preheated oven and roast for 15-18 minutes, until golden brown.
Roast the Zucchini
Slice the zucchini very thinly using a mandolin or very sharp knife.
Lay the zucchini slices in a single layer on a large baking sheet and drizzle liberally with olive oil.
Season with salt, pepper, and oregano to taste.
Transfer to the preheated oven and roast for 10-12 minutes, until golden brown.
