Servings:4
Arctic char’s silky texture is beautifully countered by skin crisped to perfection using this easy method. (You can cook salmon or trout fillets in this same manner.) Brightly flavoredSmashed Potatoes and Peas with Lemon and Dillare a perfect accompaniment for the fish; if serving it with them, top the fish with a sprig of fresh dill, if you like.
Incredible! Simplest recipe ever for fish. I did have to flip it over for a minute to cook the top but the timing was just right. Skin was crispy but easy to cut and crunch. Even my 14 YO loved it and had 2nds.
Super easy and perfect!!! I've always been intimidated by fish - expensive fish. I bought a nice, thick piece of Arctic char, and followed this couldn't-be-easier recipe. Stove temperature is key as I often get lazy and cook at too high temps. I was patient this time and kept it at medium... My only worry was knowing when it was done... At ten minutes it was still too pink on top (didn't want to turn it over), so I covered it... must have been at least 15 minutes before it looked done because of the thickness. Hubby was over the moon with the crispy skin. Definitely going into rotation. Thank you, Fine Cooking.
Simple and perfect. Timing was right on. I used Meyer lemon instead of regular to better cut the little bit of fishiness.
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