Entree: Canada – Nunavut (Northern Canada) – Baked Arctic Char

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 2 min

Total 50 min

Ingredients

- 4 Arctic char fillets, approx. 6 oz (170 g) each, skin on if available
- 1.5 lb (680 g) baby Yukon Gold or new potatoes, halved
- 12 oz (340 g) carrots and parsnips, peeled and cut into 1-inch (2.5 cm) pieces (about equal parts)
- 3 tbsp (45 ml) olive oil, divided
- 1 1/2 tsp (8 g) coarse sea salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper, divided
- 6 tbsp (90 g) unsalted butter
- Juice of 1 lemon, about 2 tbsp (30 ml), plus 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) pure maple syrup (optional, regional touch)
- 1/4 cup (60 ml) water or low-sodium fish/vegetable stock (optional, for sauce)
- 1/4 cup (15 g) fresh dill, chopped
- 2 tbsp (6 g) fresh chives, chopped
- 2 tsp (2 g) fresh Arctic thyme leaves (or regular thyme)
- 2 cloves garlic, minced (about 6 g)
- 1/4 tsp (1 g) smoked paprika or a pinch of ground white pepper (optional)
- Lemon wedges, for serving

Instructions

Short Description:
A simple, hearty main course of locally sourced Arctic char baked with a lemon-herb butter and served with roasted Yukon Gold potatoes and roasted root vegetables for a complete Northern-Canadian meal.

Regional Notes:
This Nunavut variation highlights fresh Arctic char dressed with local Arctic thyme and dill, and a touch of maple for regional sweetness. The preparation emphasizes baking—common in community kitchens where fresh char is abundant—and pairs the fish with robust roasted roots typical of Northern Canadian meals.

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.
2. Toss the halved potatoes and root vegetable pieces with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) sea salt, 1/4 tsp (0.5 g) black pepper, and 1 tsp (1 g) thyme. Spread in a single layer on the prepared baking sheet.
3. Roast the vegetables in the preheated oven until beginning to brown and tender, about 20–25 minutes, turning once halfway through.
4. While the vegetables roast, melt the butter in a small saucepan over low heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in lemon juice, lemon zest, maple syrup (if using), chopped dill, chopped chives, and the optional 1/4 cup (60 ml) stock or water to loosen the sauce. Reserve half the butter-herb sauce for finishing and half for brushing the fish.
5. Prepare the fish: pat the Arctic char fillets dry, brush both sides with the remaining 1 tbsp (15 ml) olive oil, and season with the remaining 1/2 tsp (3 g) sea salt, 1/4 tsp (0.5 g) black pepper, and the optional smoked paprika or white pepper. Brush the tops with a little of the prepared butter-herb sauce.
6. When the vegetables have roasted 20–25 minutes and are starting to brown, remove the baking sheet from the oven and make space (or transfer vegetables to keep warm). Place the char fillets skin-side down on a second lightly oiled baking sheet or oven-safe dish.
7. Bake the char in the oven at 400°F (200°C) for 10–12 minutes, depending on fillet thickness, until the flesh is opaque and flakes easily with a fork (internal temperature about 145°F / 63°C). If you have space, you may return the vegetables to the oven to keep warm at this lower temperature.
8. As the fish rests 2 minutes after baking, warm the reserved butter-herb sauce briefly (do not boil). Spoon a little of the warm sauce over the fillets to glaze.
9. To serve, divide the roasted potatoes and root vegetables among four plates, top each with a baked Arctic char fillet, and drizzle with the remaining butter-herb sauce. Garnish with extra chopped chives and dill and lemon wedges. Serve immediately.