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Slow-Baked Arctic Char With Crisp Potatoes Recipe

Slow-Baked Arctic Char with Crisp Potatoes Recipe - House & Home

Slow-baked Arctic char fish brushed with herb butter and served with a side of crispy potatoes.

4 servings

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)

Herb butter
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).


Lucy Waverman and Beppi Crosariol


Ryan Szulc

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