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.
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).
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.
Alternatively: Roast fillets in a preheated oven at 400°F (200°C) for 10–12 minutes.
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.
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.
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.
4 servings