Garlic Herb Butter Pan-Seared Arctic Char with Crispy Skin Tips, FAQ & printable recipe

Tips for success

Dry the skin thoroughly before the fish touches the pan, because any surface moisture creates steam that prevents crisping. Press the fillets lightly with tongs for the first few seconds after they go in, so the skin makes full contact with the hot butter and stays flat.

Keep the heat at a steady medium so the butter sizzles without browning too quickly, and adjust it if the skin cooks faster than the flesh. Spoon the bubbling butter over the top of the fish throughout cooking; this keeps the flesh moist and distributes the garlic and herb flavour evenly.

Serve the fish straight from the skillet or move it to warm plates right away, because crisp skin softens within minutes of resting in butter. Add the grated hard cheese and extra dill only at the last moment, so the shreds stay light and the herbs keep their colour. If the tomatoes are very juicy, spoon off a little of the liquid before serving so the skin stays crisp. Leftover butter sauce from the pan is delicious spooned over steamed vegetables or potatoes, which makes a simple way to use every bit of the dish.

Variations

• Lemon herb finish: Add a squeeze of fresh lemon juice and a little grated zest to the butter just before serving. The acidity cuts through the richness and brightens the blistered tomatoes and dill.
• Salmon version: Use skin-on salmon fillets of similar thickness in place of arctic char. Keep the same method and the same cooking order, checking the thickest part for doneness.
• Extra garlic butter: Mince two more garlic cloves into the butter as it melts, then spoon the fragrant butter generously over the fish. This version gives a stronger, more savoury garlic flavour.
• Cheesy tomato topping: Sprinkle more grated hard cheese over the tomatoes in the last minute of cooking so it melts slightly. This adds a toasted, nutty note that pairs well with the crisp skin.

Storage and make-ahead

Fridge

Store cooled fish and tomatoes sealed in the refrigerator for up to two days, and keep the herb butter separate.

Reheat

Warm leftover fish gently in a covered pan over low heat with a spoon of butter, until just heated through, to keep the flesh moist.

Leftover arctic char should cool for no more than 2 hours at room temperature before it goes into the refrigerator. Store the fish and the tomatoes in separate airtight containers, and keep the cooled herb butter in its own small container. Cooked fish keeps well for up to two days when stored properly.

Reheating the skin will not restore its crispness, so expect the texture to soften. Discard any fish that smells sour or has an unpleasant texture, and do not leave the dish out at room temperature for long periods during serving or packing.

You can prepare most of the components in advance to shorten the cooking time on the night you serve this dish. Mince the garlic, chop the herbs, and mix them with the coarse salt up to a day ahead, keeping the mixture covered in the refrigerator. Grate the hard cheese in advance and store it in a sealed container, though it is best grated just before serving to keep it light.

Halve the cherry tomatoes and pick the dill sprigs on the same day. Keep the arctic char refrigerated until you are ready to cook, and pat the skin dry just before it goes into the skillet, since drying the skin is the step that cannot be done too early.

Serving ideas

Serve the arctic char as soon as it leaves the skillet, placing each fillet skin-side up on a warm plate. Spoon the blistered cherry tomatoes and the foaming herb butter over the top so the sauce pools around the fish and the skin stays visible. Add a little grated hard cheese and a few dill sprigs as the final garnish. Pair the dish with something that soaks up the butter, such as crusty bread, boiled new potatoes, or a green salad with a sharp vinaigrette that balances the richness of the fat.

For a relaxed dinner, set the skillet in the middle of the table with a serving spoon for the butter and tomatoes, and let everyone take a fillet from the pan. Offer lemon wedges on the side for those who want a sharper finish.

Sides that are quick to prepare, such as steamed green beans, roasted asparagus, or a simple rice pilaf, keep the focus on the crisp fish and the glossy garlic butter. Plan the sides so they are ready when the fish comes out of the pan, because this dish is best eaten within minutes of cooking.

Frequently asked questions

Recipe card

Garlic Herb Butter Pan-Seared Arctic Char with Crispy Skin

Prep 15 minCook 12 minTotal 27 minServes 2

Ingredients

• 2 skin-on arctic char fillets, about 6 oz each
• 1 tsp coarse salt, plus more to taste
• 4 cloves garlic, minced, plus 2 whole cloves
• 2 tbsp chopped fresh herbs, such as parsley or chives
• 4 tbsp unsalted butter
• 1 cup cherry tomatoes
• fresh dill sprigs, for serving
• hard cheese, finely grated, for serving (optional)

Instructions

1. Keep the arctic char in the refrigerator until you are ready to cook, for no more than 30 minutes out. Pat the skin dry, then score the flesh with a sharp knife. Mix the minced garlic and chopped herbs, and spread them over the cut surface with a light sprinkle of coarse salt.
2. Grate the hard cheese with the fine holes of a box grater onto the board or into a small bowl. Keep the shreds loose and fluffy so they are ready to sprinkle over the fish at serving time.
3. Melt the butter in the black cast iron skillet over medium heat until it foams. Place the fillets skin-side up in the butter, add the cherry tomatoes around them, and spoon the butter over the fish as it sizzles.
4. Use tongs to flip the fillets, then cook until the skin turns golden and crisp and the flesh is opaque. Tuck the dill sprigs and the whole garlic cloves into the bubbling butter, and keep spooning the butter over the fish.
5. Transfer the fish to plates, skin side up. Spoon the blistered tomatoes and the herb butter from the skillet over the top, then finish with grated cheese and extra dill if you like. Serve right away while the skin is still crisp.

Contains: fish, milk

Estimated nutrition per serving

Calories

520

Protein

36 g

Carbohydrates

6 g

Fat

38 g

Fiber

1 g

Sugar

3 g

Sodium

700 mg

Automatic estimate from the ingredient list, not laboratory-verified.