Entree: Bouvet Island – Central Culinary Region – Stekt røye (Seared Arctic char)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 Arctic char fillets, skin on, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) neutral oil (canola or grapeseed)
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest
- 2 tbsp (8 g) chopped fresh dill
- 1 tbsp (9 g) capers, rinsed and drained
- 1/2 lb (225 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil (for potatoes)
- Salt and freshly ground black pepper
- Lemon wedges for serving

Instructions

1. Pat the char fillets dry, season both sides with salt and pepper. Toss the baby potatoes with 1 tbsp (15 ml) olive oil and a pinch of salt; roast at 425°F (220°C) for 20–25 minutes until tender and golden.
2. Heat 1 tbsp (15 ml) neutral oil in a heavy skillet over medium-high heat until shimmering. Place fillets skin-side down and press gently for 20 seconds to prevent curling; sear 3–4 minutes until skin is crisp. Flip and cook 1–2 minutes until just opaque. Remove fish and keep warm.
3. Lower heat to medium, add 1 tbsp (14 g) butter to the same pan. When foaming, stir in lemon juice, lemon zest, capers, and chopped dill; cook 30–45 seconds to meld flavors, adjust seasoning.
4. Serve each fillet over roasted potatoes, spoon the lemon-dill butter and capers over the fish, and garnish with lemon wedges.