Arctic char, with its mild flavor somewhere between trout and salmon, is the feature of our April dishes. This preparation, with its deliciously crispy skin, pairs beautifully with the harissa roasted carrots, leeks, and cauliflower, and makes for an easy main course for any occasion.
Ingredients
2 Arctic char fillets (skin on, 6 oz each)
Salt
Fresh black pepper
1–2 tbsp neutral oil (or light olive oil)
1 tbsp butter (optional, for finishing)
1 clove garlic, smashed
1–2 sprigs thyme or herbs from herbes de Provence
Lemon (for finishing)
Method
- Pat fish very dry, especially the skin
- Season generously with salt (5–10 min before cooking helps)
- Lightly pepper the flesh side of the fish.
- Heat a stainless steel or cast iron pan on stove over medium high heat until hot.
- Add oil to pan. It should shimmer but not smoke.
- Place fish in pan skin side down, and away from you to avoid spatter. Immediately press down gently on the fish with your spatula for 20–30 seconds so skin stays flat. Cook 4–5 minutes.
- You’ll see the flesh cooking up the sides (about 75–80% done). Don’t move it around—this is how you get crisp skin. Skin will turn deep golden and get crispy when it's time to flip.
- Flip the fish carefully and add the butter, garlic, and herbs. Cook 1–2 minutes, basting with butter.
- Remove fish from pan and squeeze fresh lemon over the top. Rest 1 minute before serving. Center should be just barely translucent and the texture tender but not flaky or dry,
- Plate skin side up to keep the skin crisp.
Pro Tips
- This is an excellent fish to pair with Sauvignon Blanc, with its notes of citrus and greens, or an unoaked Chardonnay like Chablis.