Pan-Seared Arctic Char with Olives and Potatoes

Pan-Seared Arctic Char with Olives and Potatoes
Recipe Date:
September 1, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 4 small red potatoes, sliced 1/4 inch thick
  • kosher salt
  • fresh ground black pepper
  • 4 skin-on arctic char fillets (about 5 oz. each), scaled
  • 3 tbsps olive oil
  • 2 sprigs fresh rosemary, each about 3 inches long
  • 1/2 cup pitted Kalamata olives
  • 3 tbsps roughly chopped fresh flat-leaf parsley
  • 1 tbsp balsamic vinegar
  • 4 lemon wedges

Tasting notes:  We love the combination of kalamata olives and potatoes with Perli Pinot as it compliments the fruit and highlights the earthiness of this wine.

Serena's tips: Use really good high quality, less sweet balsamic vinegar, it makes a difference. We've done this dish with both salmon and halibut when we have been unable to find Arctic char.


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Recipe courtesy of Jay Weinstein for Fine Cooking Issue 101. Photo courtesy of Scott Phillips for Fine Cooking.