Recipe

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).