Arctic Char

Method

Pat the Arctic char fillets dry and season generously with sea salt and black pepper on both sides. Heat a large cast iron or heavy-bottomed frying pan over medium-high heat and add half the butter, allowing it to foam until just turning golden. Place the fillets skin-side down in the pan and cook for 4-5 minutes without moving them, until the skin is crisp and golden. Flip carefully and cook the flesh side for a further 2-3 minutes until just cooked through. Transfer to a warm serving plate and top each fillet with a knob of the remaining butter, squeeze of fresh lemon juice, and a sprinkle of chopped dill. Serve immediately with boiled new potatoes and a simple green salad, or with the traditional Icelandic accompaniment of butter-steamed vegetables.