Spiced Arctic char with roasted potatoes and salsa verde

Featuring green-rated Arctic char, this recipe from Blue Ribbon Task Force Chef Nathan Lyon is festive, joyful, and sustainable.

Recipe by Nathan Lyon
(Serves 4)

Ingredients

Salsa verde:

• 1 packed cup of fresh cilantro
• 1 packed cup fresh flat-leaf Italian parsley leaves
• 1 1/2 tablespoons capers
• 2 small anchovy fillets (packed in olive oil), rinsed and chopped
• 1 medium garlic clove, peeled and minced (1/2 teaspoon)
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon red wine vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup extra-virgin olive oil
• 1 medium shallot, peeled and diced small (3 tablespoons)

Prepare by combining the cilantro, parsley, capers, anchovy, garlic, lemon juice, red wine vinegar, salt, and pepper in a food processor. Process for a few seconds, then scrape down the sides. Add the olive oil, and process for a few more seconds. Spoon into a small bowl and stir in the shallots. Season to taste with salt and pepper.

Spiced rub:

• 2 teaspoons ground sweet paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel
• 1/2 teaspoon ground cumin
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Prepare by mixing the ingredients together in a small bowl.

Roasted potatoes:

• 2 pounds Yukon gold potatoes, peeled and diced small
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Prepare by combining all ingredients in a medium bowl and mixing to combine.

Arctic char:

• 1 1/3 pounds Arctic char filets, skin on, cut into 4 equal-sized portions
• Extra-virgin olive oil, as needed

Prepare by rinsing the fish under very cold water and patting it dry. Lightly coat fish (all sides) with a little olive oil–just enough to coat. Sprinkle spice rub over the flesh side of the fish to coat, about 4 teaspoons in total.

Preparation

1. Set an oven rack to the top position and preheat the oven to 425°F.
2. Line a sheet tray with aluminum foil, then line it with parchment paper.
3. Spread potatoes out evenly on the sheet tray. Bake for 15 minutes. Remove from the oven, then stir the potatoes.
4. Place fish, flesh side up, evenly spaced on top of the potatoes, and bake approximately 15 minutes, until the flesh just begins to flake at the thickest point.
5. To serve, spoon 2 tablespoons of salsa verde on the bottom of a plate or shallow bowl. Top with potatoes, and then top the potatoes with a serving of fish.

Meet the chef

Nathan Lyon

Emmy-nominated Chef Nathan Lyon is a Seafood Watch Blue Ribbon Task Force chef known for his simple, innovative cuisine featuring fresh, seasonal ingredients. He has worked in renowned restaurants and has dedicated over two decades to working with local growers at California farmers markets. Find Nathan on Instagram at @chefnathanlyon.