Tonight’s dinner was just so satisfying, delicious and prepared in such a flash that I had to put it up on my blog. Arctic char fillets have become one of my favorite fish entrees. They are mild, flaky, brown nicely and don’t fall apart when you flip them over. Since I was short on time, I made them the simplest way possible, browning them on both sides in a little olive oil in a non-stick skillet. I first pulled out the pin bones with my trusty needle nose pliers and salted and peppered them. I figure roughly 6 ounces per person. My husband made some tartar sauce (mayonnaise, chopped pickle and chopped shallot) while I cooked, but just lemon wedges would suffice. I served oven roasted Yukon Gold potatoes and steamed broccoli alongside.
My method of roasting the potatoes is to cut them into wedges unpeeled and toss them with enough olive oil to coat them evenly in a large glass measuring bowl. Add salt and pepper (and rosemary, if you like) and toss them more. Then just spill them out on a rimmed baking sheet and roast them at 375 degrees for about 20 minutes until easily pierced with a small knife.