Entree: Canada – Nunavut, Northern Canada – Arctic Char with Bannock

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 4 Arctic char fillets, approx. 6 oz (170 g) each, skin-on, pin-boned
- 1 tbsp (15 ml) olive oil for fish
- Salt and freshly ground black pepper to taste
- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (30 ml) lemon juice (optional) or water
- 2 tbsp (6 g) chopped fresh dill or chives

Roasted root vegetables:
- 1 lb (454 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) carrots, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) rutabaga or parsnip, cut into 1-inch (2.5 cm) pieces
- 1/4 cup (60 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves

Bannock (pan-fried):
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) salt
- 1 tbsp (12 g) granulated sugar (optional)
- 3 tbsp (45 ml) lard, vegetable shortening, or neutral oil
- 1 to 1 1/4 cups (240–300 ml) water or milk, warm
- 2 tbsp (30 ml) oil or extra lard for frying

Instructions

Short Description:
Pan-seared and oven-finished Arctic char served with hot pan-fried bannock and a tray of roasted root vegetables, a classic hearty main course in Nunavut that pairs local fish with staple bannock bread.

Regional Notes:
This Nunavut version uses native Arctic char prepared simply (sear then oven-finish) and pairs it with traditional bannock cooked in a skillet — a common home-cooked combination throughout Northern Canada. Roasted root vegetables provide a robust, local-style accompaniment suited to cold climates where hardy roots are often used.

1. Preheat the oven to 400°F (200°C). Toss the potatoes, carrots, and rutabaga/parsnip with 1/4 cup (60 ml) olive oil, 1 tsp (5 g) salt, 1/2 tsp (1.5 g) pepper, and 1 tsp (1 g) dried thyme. Spread in a single layer on a rimmed baking sheet.
2. Roast the root vegetables in the preheated oven until golden and tender, 35–40 minutes, turning once halfway through.
3. While the vegetables roast, make the bannock dough: in a large bowl whisk together 3 cups (360 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar if using. Rub in 3 tbsp (45 ml) lard or shortening until the mixture is crumbly.
4. Add 1 cup (240 ml) warm water or milk and stir until a soft dough forms; add up to 1/4 cup (60 ml) more liquid if needed. Turn the dough onto a lightly floured surface and knead gently 6–8 times to bring it together. Form into a flat round about 8–9 inches (20–23 cm) across and 3/4–1 inch (2–2.5 cm) thick.
5. Heat a large heavy skillet (cast iron preferred) over medium heat and add 2 tbsp (30 ml) oil or lard. When hot, place the bannock in the skillet. Cook until the underside is deep golden, about 6–8 minutes. Flip and cook the other side another 6–8 minutes. If the bannock is browning too quickly, reduce heat to medium-low and cover for a few minutes so the center cooks through. Transfer to a rack and keep warm, tented with foil.
6. Pat the Arctic char fillets dry and season both sides with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.
7. Place the fillets skin-side down and press gently with a spatula for 20–30 seconds to prevent curling. Sear until the skin is crisp and browned, 3–4 minutes. Flip carefully and add 2 tbsp (28 g) butter to the pan.
8. Spoon some melted butter over the fillets and move the skillet to the oven (or transfer fillets to a baking sheet) and finish cooking until the fish is opaque and flakes easily with a fork, about 4–6 minutes more depending on thickness (target internal temperature 145°F / 63°C).
9. While the fish finishes, melt the remaining 2 tbsp (28 g) butter in a small saucepan or the now-empty skillet, stir in 2 tbsp (30 ml) lemon juice or a splash of water, and remove from heat. Stir in 2 tbsp (6 g) chopped dill or chives and season to taste with salt and pepper — this is the finishing sauce.
10. To serve: slice the bannock into wedges. Plate one Arctic char fillet per person with a wedge or two of bannock and a generous portion of roasted root vegetables. Drizzle the butter-herb sauce over the fish and offer extra bannock on the side for soaking up juices.