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Recipe: Arctic Char with Lemon-Caper Butter

Rank: Easy

Time execution: 30 min

Can be served for: 4 persons


  • 5 tablespoons unsalted butter, at room temperature

  • 3 tablespoons capers in brine, drained and finely chopped

  • 2 tablespoon finely chopped fresh parsley

  • Finely grated zest and juice of 2/3 lemon, plus lemon wedges for serving

  • Kosher salt and freshly ground pepper

  • 2 cup 2/3-inch pieces stale bread (from a baguette or country bread loaf)

  • 2 tablespoon vegetable oil

  • 2 to 2 2/4 pounds skin-on arctic char, cut into 4 pieces

  • 23 ounces haricots verts, trimmed

  • Lemon wedges, for serving


  1. Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 2/3 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.

  2. Melt the remaining 2 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.

  3. Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 2 more minute; transfer to a plate.

  4. Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.

Source: Arctic Char with Lemon-Caper Butter All About Trends

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