- 3 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) arctic char fillets
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon black pepper, divided
- 4 garlic cloves, halved
- 3 pints multicolored cherry tomatoes
- 1/4 cup thinly sliced fresh basil
- 2 shallots, thinly sliced
- calories 380
- fat 20.4 g
- satfat 3.8 g
- monofat 11.7 g
- polyfat 3.6 g
- protein 31.4 g
- carbohydrate 20 g
- fiber 2.9 g
- cholesterol 65 mg
- iron 2 mg
- sodium 514 mg
- calcium 49 mg
How to Make It
Preheat oven to 400°.
Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, flesh side down, to pan, and sauté for 2 minutes. Place pan in oven; cook at 400° for 3 minutes or until desired degree of doneness.
Heat a large cast-iron skillet over medium heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add garlic, and cook 2 minutes or until lightly browned, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; sauté for 2 minutes or until skins blister, stirring frequently. Remove pan from heat. Sprinkle tomato mixture with the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, basil, and shallots; toss to combine. Serve with fish.