Arctic Char with Buttery Herb Sauce, Broccolini, and Potatoe

Ingredients

1 bunch Broccolini, thick stems halved lengthwise

1 pound (454 g) baby potatoes, halved or quartered if large

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1½ pounds (680 g) arctic char fillet

2 tablespoons drained capers

1 teaspoon coriander seeds, crushed (see Hot Tip!)

2 cups (100 g) tender herb leaves (such as parsley, dill, basil, or tarragon), coarsely chopped

4 tablespoons (2 oz/57 g) unsalted butter, melted

1 lemon, cut into wedges

Directions

Position a rack in the middle of the oven and preheat to 400°F (200°C).

On a half-sheet pan, toss the Broccolini and potatoes with the oil. Sea- son with salt and pepper. Push the vegetables to the sides of the sheet pan, making room for the arctic char in the center. Place the artic char, skin side down, in the center of the sheet pan. (You can place the potatoes cut side down in a single layer and arrange the Broccolini among and over the potatoes.)

Season the fish with salt and pepper and scatter the capers and corinader seeds on top. Cover the fish with the fresh herbs and drizzle with the melted butter.

Roast for about 20 minutes, or until the fish is cooked through and just flakes when tested with a fork, the potatoes are tender when pierced with a knife, and the Broccolini florets are starting to brown and crisp up.

Serve with the lemon wedges for squeezing over the fish.