Entree: Svalbard and Jan Mayen – Southern Culinary Region – Arctic Char Fillet (Pan-seared Arctic char fillet served with butter, lemon, and fresh herb potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 Arctic char fillets, approx. 6 oz (170 g) each, skin-on
- 2 tbsp (30 ml) vegetable oil or high-heat oil
- 4 tbsp (57 g) unsalted butter, divided
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 1 lb (454 g) baby new potatoes or fingerlings, halved if large
- 2 tbsp (30 ml) olive oil for potatoes
- 2 tbsp (8 g) fresh dill, chopped
- 1 small shallot, minced (about 1 oz / 30 g)
- Salt and freshly ground black pepper to taste (suggested 1 tsp / 6 g salt)
- 1 tbsp (15 ml) capers, drained (optional)
- Fresh parsley or extra dill for garnish

Instructions

1. Place the potatoes in a medium pot, cover with cold salted water, bring to a simmer, and cook 12–15 minutes until tender. Drain and toss with 2 tbsp (30 ml) olive oil, 2 tbsp (28 g) butter, chopped dill, and a pinch of salt; keep warm.
2. Pat the Arctic char fillets dry with paper towels and season both sides with salt and pepper. Zest the lemon and set zest aside; cut lemon in half and reserve juice.
3. Heat 2 tbsp (30 ml) vegetable oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Place the fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook skin-side down 4–6 minutes, pressing occasionally, until the skin is crisp and the fish is cooked about two-thirds of the way up.
4. Flip the fillets carefully, add 2 tbsp (28 g) butter and the minced shallot to the pan, and cook 1–2 minutes more while spooning the melted butter over the fillets (baste) until fish reaches desired doneness (internal ~125–130°F / 52–54°C for medium).
5. Remove fillets to warmed plates. Stir the lemon juice, remaining 2 tbsp (28 g) butter, lemon zest, and capers (if using) into the pan briefly to make a quick sauce; taste and adjust seasoning.
6. Spoon the lemon-butter sauce over the char fillets, serve with the buttered dill potatoes, and garnish with fresh parsley or dill.