Pan-seared or oven-roasted Arctic char fillets are topped with a luscious herb-citrus compound butter that melts into the warm fish, creating a silky, aromatic finish.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Arctic char
4 Arctic char fillets (6 oz / 170 g each), skin on
1 tbsp olive oil
1 tbsp unsalted butter
Salt & freshly ground black pepper
For the herb-citrus butter
6 tbsp unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp fresh thyme leaves
Zest of 1 lemon
Zest of 1 orange
1 tsp lemon juice
½ tsp orange juice
Salt & pepper, to taste
Make the herb-citrus butter
1
In a bowl, combine softened butter with parsley, dill, thyme, lemon zest, orange zest, lemon juice, and orange juice.
Mix until smooth and well combined.
Season lightly with salt and pepper.
Place butter on parchment paper, roll into a log, and refrigerate until firm (about 20 minutes).
Cook the Arctic char
2
Pat fillets dry with paper towels and season generously with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Place fillets skin-side down, pressing lightly with a spatula to keep skin flat.
Cook for 4–5 minutes , until skin is crispy.
Flip and cook for another 2–3 minutes , until fish flakes easily but is still moist inside.
Finish with herb-citrus butter
3
Transfer fillets to plates or a serving platter.
Slice chilled herb-citrus butter into coins and place one on each fillet.
Let melt over the warm fish.
Serving Suggestions
4
Serve with wild rice pilaf, roasted fennel, or buttered asparagus .
Perfect pairing: crisp white wine (Sauvignon Blanc, Grüner Veltliner, or Chablis).
For a festive dinner, serve alongside roasted root vegetables or a citrusy winter salad.
Tips & Variations
5
Make-ahead: Herb butter can be made up to 3 days in advance or frozen for 1 month.
Alternate fish: Works beautifully with trout, salmon, or halibut.
Extra luxe: Add 1 tsp of finely grated fresh ginger to the butter for a warming holiday twist.
Elegant plating: Garnish with microgreens or citrus wedges for color.
Ingredients For the Arctic char
4 Arctic char fillets (6 oz / 170 g each), skin on
1 tbsp olive oil
1 tbsp unsalted butter
Salt & freshly ground black pepper
For the herb-citrus butter
6 tbsp unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp fresh thyme leaves
Zest of 1 lemon
Zest of 1 orange
1 tsp lemon juice
½ tsp orange juice
Salt & pepper, to taste
Directions Make the herb-citrus butter
1
In a bowl, combine softened butter with parsley, dill, thyme, lemon zest, orange zest, lemon juice, and orange juice.
Mix until smooth and well combined.
Season lightly with salt and pepper.
Place butter on parchment paper, roll into a log, and refrigerate until firm (about 20 minutes).
Cook the Arctic char
2
Pat fillets dry with paper towels and season generously with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Place fillets skin-side down, pressing lightly with a spatula to keep skin flat.
Cook for 4–5 minutes , until skin is crispy.
Flip and cook for another 2–3 minutes , until fish flakes easily but is still moist inside.
Finish with herb-citrus butter
3
Transfer fillets to plates or a serving platter.
Slice chilled herb-citrus butter into coins and place one on each fillet.
Let melt over the warm fish.
Serving Suggestions
4
Serve with wild rice pilaf, roasted fennel, or buttered asparagus .
Perfect pairing: crisp white wine (Sauvignon Blanc, Grüner Veltliner, or Chablis).
For a festive dinner, serve alongside roasted root vegetables or a citrusy winter salad.
Tips & Variations
5
Make-ahead: Herb butter can be made up to 3 days in advance or frozen for 1 month.
Alternate fish: Works beautifully with trout, salmon, or halibut.
Extra luxe: Add 1 tsp of finely grated fresh ginger to the butter for a warming holiday twist.
Elegant plating: Garnish with microgreens or citrus wedges for color.
Arctic Char with Herb-Citrus Butter
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