Arctic Char with Tomato

In this recipe I cook a fillet of Arctic char on the skin side only in a nonstick pan. This recipe also works well with trout. The sauce is a raw tomato puree made in a blender and seasoned with salt, pepper, and olive oil. (It can also be used for pasta or as a summer soup, in which case it should be doubled.)

The pan should be preheated for about 1 minute so it is hot when the fish is placed in it.

Covering the fish during cooking creates steam, which allows the char to cook on top without being turned, and the hot pan delivers a crusty skin without the addition of oil or butter. This dish should be prepared at the last minute because the fish takes only a short time to cook.

Serves 2

• Sauce
• 1 ripe tomato (about 6 ounces), stem and core removed, cut into 1-inch pieces
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1½ tablespoons best-possible olive oil
• Fish
• 1 Arctic char fillet (about 12 ounces and ¾ inch thick at the thick end)
• 1 teaspoon olive oil
• ⅛ teaspoon salt

For the sauce: Place the tomato pieces in a blender and process for 15 to 20 seconds, until well pureed. Add the salt, pepper, and oil, and process for another 10 seconds. Set aside.

At cooking time, cut the fillet into 2 pieces. Rub the skin with the oil and sprinkle with the salt. Heat a 10-inch nonstick skillet over high heat for about 1 minute. Place the fish pieces skin side down in the skillet, cover, and cook over high heat for about 3 minutes. Remove the pan from the heat and continue cooking the char in the residual heat for about 1 minute.

Meanwhile, heat the sauce in the microwave until warm, about 1 minute. Divide it between two dinner plates, and place the fish skin side up in the sauce. Serve immediately.

To see how it’s done, go to www.surlatable.com/jacquespepin.