Arctic Char With Soba Noodles, Pine Nuts and Lemon
(Melissa Clark / New York Times)
6 ounces soba noodles
¼ cup pine nuts
2 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon pepper, plus more for seasoning
½ teaspoon finely grated Meyer lemon zest
2 teaspoons fresh Meyer lemon juice
6 tablespoons extra virgin olive oil
1 tablespoon cumin seeds
4 arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed
Meyer lemon wedges, for serving
Chopped fresh cilantro or mint, for serving
Cook the noodles according to the package instructions. Rinse under cold water; drain well.
Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, ½ teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
Heat the oven to 450°. Line a large baking sheet with foil.
Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.