Slow-baked Arctic char fish brushed with herb butter and served with a side of crispy potatoes.
1 tbsp olive oil
2 oz. bacon or pancetta, diced
4 cups diced, unpeeled red potatoes
4 oz. shiitake mushrooms, stemmed and diced
Salt and freshly ground pepper
2 tbsp fresh parsley
4 skin-on Arctic char fillets (8 oz. each)
1/4 cup chopped shallots
3 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp capers
2 tsp chopped fresh lemon thyme
1 tsp grated lemon zest
3/4 cup butter softened
Step 1: Preheat oven to 250°F.
Step 2: Heat oil in a large skillet over medium-high heat. Add pancetta and sauté for 1 minute. Add potatoes and sauté, stirring occasionally, until a few potatoes start to brown, about 2 minutes more. Cover, reduce heat to medium and cook for 8 to 10 minutes or until potatoes are tender.
Step 3: Uncover skillet, add mushrooms, season with salt and pepper and stir everything together. Cover again and cook for another 5 to 6 minutes or until mushrooms are tender and potatoes are golden. Sprinkle with parsley. Reserve.
Step 4: Combine shallots, parsley, chives, capers, lemon thyme and lemon zest while potatoes are cooking. Mix into butter.
Step 5: Place char fillets skin side down in an oiled baking dish. Sprinkle with salt and pepper. Brush each fillet with about 1 tsp herb butter.
Step 6: Bake for 25 to 28 minutes or until white juices are just beginning to appear. Place fish on serving plates and dot with remaining herb butter.
Step 7: Reheat potato mixture and serve with the fish.
See more recipes from Lucy Waverman and Beppi Crosariol.
Reprinted with permission from The Flavour Principle (2013 HarperCollins Canada).