Arctic Char with Dill and Vermouth Print Email

4 arctic char fillets (7 ounces each), with skin
1 cup dry vermouth
1 bunch fresh dill
fine sea salt and white pepper to taste

Run your fingers over the fillets to locate any bones and remove them using tweezers. Place the fillets in one layer in a shallow baking dish. Pour the vermouth over the fish.

Finely chop about 3/4 cup dill and scatter it over the fish. Sprinkle ground white pepper and some fine sea salt over the fish. Cover and refrigerate for 1 hour. Preheat the oven to 425F.

Remove the fish from the marinade. Place the fish, skin side down, on a rimmed baking sheet. Bake for 12 to 13 minutes, depending on the thickness of the fish.

Remove the fish from the oven and serve immediately, garnished with tufts of the remaining dill. Serves 4. - Rozanne Gold, Helen Kimmel