Pan-Roasted Arctic Char with Lemon, Thyme & Crispy Capers
Buy Icelandic Arctic Char Steaks
What you’ll need
- 2 Icelandic Arctic Char fillet steaks (skin-on)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp capers, drained
- Zest and juice of ½ lemon
- Salt and black pepper
- 300g baby potatoes, halved if large
- 150g green beans, trimmed
- Extra butter or olive oil for finishing
- Sea salt
Let's Cook!
Step 1
Cook the Potatoes: Place baby potatoes in salted water, bring to the boil, and simmer for 15–20 minutes until tender. Drain, toss with a little butter and a pinch of salt, and keep warm.
Step 2
Steam the Green Beans: Steam green beans for 3–4 minutes until bright and tender but still crisp. Season lightly and set aside.
Step 3
Crisp the Capers: Heat olive oil in a non-stick frying pan over medium heat. Add the capers and fry for 1–2 minutes until golden and crisp. Remove with a slotted spoon and set aside.
Step 4
Pan-Roast the Arctic Char: Pat fillets dry, season with salt and pepper. In the same pan, place fillets skin-side down and cook for 3–4 minutes until skin is crisp. Flip, add butter and thyme, and cook for another 1–2 minutes while basting. Add lemon juice and zest in the last few seconds
Step 5
Serve: Plate the char with baby potatoes and green beans. Spoon over the lemon-thyme butter from the pan, and top the fish with crispy capers. Serve warm with extra lemon if desired.
