Arctic Char with Lemon-Caper Butter

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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5 tablespoons unsalted butter, at room temperature

2 tablespoons capers in brine, drained and finely chopped

1 tablespoon finely chopped fresh parsley

Finely grated zest and juice of 1/2 lemon, plus lemon wedges for serving

Kosher salt and freshly ground pepper

1 cup 1/2-inch pieces stale bread (from a baguette or country bread loaf)

1 tablespoon vegetable oil

1 to 1 1/4 pounds skin-on arctic char, cut into 4 pieces

12 ounces haricots verts, trimmed

Lemon wedges, for serving


  1. Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.
  2. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.
  3. Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate.
  4. Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.