Pan-Seared Arctic Char with Olives and Potatoes

Name: Pan-Seared Arctic Char with Olives and Potatoes


Active Time: 30 mins
Total Time: 70 mins
Yield: Serves 4

Ingredients:

• 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick 
• Kosher salt and freshly ground black pepper 
• 4 skin-on arctic char fillets (about 5 oz. each), scaled 
• 3 Tbs. olive oil 
• 2 sprigs fresh rosemary, each about 3 inches long 
• 1/2 cup pitted Kalamata olives 
• 3 Tbs. roughly chopped fresh flat-leaf parsley 
• 1 Tbs. balsamic vinegar 
• 4 lemon wedges 

You will also need:

• medium saucepan, 12-inch nonstick skillet, slotted spatula

Preparation:

• In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.
• Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
• Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Cook's Notes:

• Serve with Frisée and Grape Salad with Verjus and Blue Cheese.

Nutrition Information (per serving):

• Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2; Protein (g): 33; Monounsaturated Fat (g): 11; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 540; Cholesterol (mg): 0; Fiber (g): 2