Pan Seared Arctic Char with Roasted Veggies
1 pound fresh arctic char, cut into equal portions
3 to 4 tomatoes (small tomatoes)
1 cup broccoli (steamed)
5/6 springs of green onions
1 tablespoon extra-virgin olive oil - plus more to drizzle
4 tablespoons butter, divided
2 tablespoons lemon juice
1/4 cup white wine
4/5 garlic bulbs, finely chopped
2 tablespoons fresh flat leaf parsley chopped
3 to 4 slices lemon
½ teaspoon kosher salt
2 stings rosemary
Salt & pepper the fish.
Place two tablespoons of butter and the olive oil in a large skillet and heat over medium heat.
Swirl the butter and oil around and once it starts to slightly brown, add the tomatoes, green onions, garlic and rosemary. Roast for 5/6 minutes or until tender then remove from pan and set aside.
In the same pan drizzle with olive oil.
Add the fish and cook for five minutes than using a spatulas, gently flip over. Add the lemon slices to the pan as the fish cooks for another 3 to 5 minutes. Remove the fish to a plate with the cooked lemon slices.
Keep the heat at medium and add the wine and cook down 3/4 minutes, add the lemon juice & parsley. Cook for a minute and remove from heat and stir in the remaining butter.
Put the fish back into the pan along with any liquid from the platter, and all the roasted veggies and bring the heat back to medium. Use a spoon to sauce the top of the fish and cook for another minute.
Serve with a lemon slice, roasted veggies and some of the pan sauce with a side of steamed broccoli.