Pan-Seared Arctic Char with Olives and Potatoes

Pan-Seared Arctic Char with Olives and Potatoes
Photo by Scott Phillips


  • ½ cup pitted Kalamata olives
  • 4 lemon wedges
  • 2 sprigs fresh rosemary, each about 3 inches long
  • 4 small red potatoes (about ¾ lb.), sliced ¼ inch thick
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. roughly chopped fresh flat-leaf parsley
  • + 2 more ingredients
    • 1 Tbs. balsamic vinegar
    • 4 skin-on arctic char fillets (about 5 oz. each), scaled

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. ...

View full recipe at Fine Cooking


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