Pan Seared Artic Char

By clbrosnan

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

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

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.