Name: Arctic Char with Warm Lentils
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3/4 cup French green lentils, rinsed and picked over; 1 bay leaf; Kosher salt; 1 shallot, finely chopped; 1/4 cup red wine vinegar; 1 1/2 pounds skin-on arctic char or mackerel fillets, pin bones removed, cut into 3-inch pieces; Freshly ground pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 4 stalks celery, thinly sliced; 2/3 cup packed fresh mint, roughly chopped; 1/4 cup salted pistachios, chopped

Directions

Combine the lentils, bay leaf and a generous pinch of salt in a medium saucepan. Cover with water by 3 inches and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes.
Meanwhile, combine the shallot, vinegar and 1/2 teaspoon salt in a large bowl; set aside.
Season the fish on both sides with salt and pepper. Coat a large nonstick skillet with 1 tablespoon olive oil. Add the fish skin-side down, moving the pieces around so the skin is evenly coated with oil (it?s OK to crowd the fish in the pan). Set the pan over medium heat and cook, occasionally pressing down on the fish, until the skin is golden and the fish is mostly cooked through, about 15 minutes. Flip and cook until opaque, 30 seconds to 1 minute. Transfer to a plate.
Drain the lentils and add them to the shallot mixture. Stir in the celery, mint, pistachios and remaining 1/4 cup olive oil; season with salt and pepper. Divide the lentil mixture among shallow bowls and top with the fish.

Photograph by Ryan Dausch

Arctic Char with Warm Lentils

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages