Pan-Roasted Dijon Arctic Char and Carrots

For those of you who know your way around a kitchen please know I love you and thank you for preparing our Seafood offerings. Now for those of you who are dipping your toes into the world of culinary arts, this dish is not only easy and delicious but will make you look like a bad@$$ little chef.

MARK nj monthly kissing fish .jpg
Market Char.jpg



  • 4 each 6 to 8-ounce servings of Artic Char skin on and scaled….just ask your Metroprofessional for this task

  • 2 tablespoons plus 2 teaspoons of olive oil divided

  • 2 tablespoons of Dijon mustard

  • The juice of one lemon

  • Salt and Pepper

  • ½ teaspoon of dried thyme

  • 8 carrots, sliced on an angle about a ½ inch thick


How it’s done:

  1.  Preheat oven to 400 degrees

  2. Whisk together the 1 tablespoon of olive oil, Dijon mustard, lemon juice, and thyme in a shallow bowl or pie plate. 

  3. Add the Char fillets to the marinade and turn to coat; let marinate at room temperature for 10 minutes.

  4. Heat 1 tablespoon of olive oil in an ovenproof (non-stick) skillet over medium-high heat.

  5. Remove the Char fillets from the marinade and season both sides with salt and pepper.

  6. When the oil is just starting to smoke, sear the fish, flesh side down first for 1 minute per side, and transfer the fillets to a plate.

  7. Add the 2 teaspoons of olive oil to the skillet and sauté the carrots for 2 minutes.

  8. Season the carrots with a little salt and pepper, place the skillet in the oven, and roast for 20 minutes or until carrots are tender.

  9. Remove the skillet from the oven and place the Char fillets on top of the carrots and roast for another 6 to 8 minutes or until the fish is just opaque when fork tested.

  10. To serve, transfer the fish to a large serving platter and spoon the carrots around the fish.

  11. Garnish with lemon wedges but wait to book your tattoo appointment for your “badass chef” tattoo until you really commit to the “little chef” life.