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 flavored Smashed Potatoes and Peas with Lemon and Dill are a perfect accompaniment for the fish; if serving it with them, top the fish with a sprig of fresh dill, if you like.
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Simple and perfect. Timing was right on. I used Meyer lemon instead of regular to better cut the little bit of fishiness.
I am not a big fan of fish skin but this recipe has changed my mind! The recipe was simple and the fish was delicately delicious with a wonderfully bonus with the crisp skin. Thank you.
Excellent and simple way to cook this delicate and flavorful fish. I had a one-pound fillet that I cut in half, although this meant that one piece was thicker than the other. I followed the recipe and found I needed to both cook the pieces for about 10 minutes, and in addition had to turn them both over to cook flesh-side down for about one minute more. By then the skin was fully cooked and crispy, and this made it easy to flip the pieces without them falling apart. Outstanding result -- crispy skin, tender and juicy yet fully-cooked meat. Will make this often!
Delicious and simple. Try it! Timing was perfect for me.
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