Pan-Seared Arctic Char with Olives and Potatoes

(Fine Cooking)

 

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

½ cup pitted Kalamata olives

3 Tbs. roughly chopped fresh flat-leaf parsley

1 Tbs. balsamic vinegar

4 lemon wedges

 

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 ½ tsp. salt and ¼ tsp. pepper. Heat 1½ 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 ½  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.

Serves 4

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