Arctic Char Recipe

1. Prepare fillets

Pat the arctic char fillets dry with paper towels. Season both sides lightly with 1 1/2 tsp fine sea salt and 1 tsp freshly ground black pepper. If you prefer a slightly crisped exterior, dust the flesh side very lightly with the 2 tbsp of flour and shake off excess; keep skin side unfloured.

2. Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and let it shimmer but not smoke (about 1–2 minutes).

3. Cook skin-side first

Add the fillets to the pan skin-side down (lay away from you to avoid splatter). Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed for 3–4 minutes, until the skin is crisp and the flesh has started to turn opaque about two-thirds up the side.

4. Finish cooking

Flip the fillets carefully and add 2 tbsp unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the fillets (baste) for 45–75 seconds, or until the fish reaches an internal temperature of about 120–125°F (49–52°C) for medium-rare to medium. Remove the fillets to a warm plate and tent loosely with foil to rest for 2–3 minutes.

5. Make herb mixture

While the fish rests, combine 1/2 cup chiffonaded fresh basil, 2 tbsp chopped flat-leaf parsley, 1 tbsp chopped dill, 1 tb of finely sliced chives, and 1 clove minced garlic in a small bowl. Add 2 tbsp extra-virgin olive oil, 1/2 tsp lemon zest, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Stir until evenly combined. Taste and adjust seasoning; add a few drops of lemon juice if you want brighter acidity.

6. Finish and dress

Spoon the herb mixture over each rested arctic char fillet, distributing it evenly. Sprinkle the reserved 1 tsp lemon zest lightly over the fish and finish with a small drizzle (about 1/2 tsp) of the lemon juice over each portion for brightness.

7. Arrange microgreens or a small handful of baby arugula on each plate if using. Place a fillet on top of the greens, garnish with additional herb mixture as desired, and serve with a lemon wedge alongside. Serve immediately.