My wife isn't sure that she likes fish. In fact, she often claims she doesn't like fish. It's that fishy taste she hates. I tell her that properly handled fish, kept cold and fresh, doesn't have that off flavour. Good fish tastes good. Period.
The other day she noticed Arctic char on sale at our local fresh food market. She bought a 12 oz. fillet for the two of us to share. I cooked it that night.
I baked some large, thick slivers of sweet pepper, brushed with olive oil and salted, for about fifteen minutes at 375 degrees fahrenheit. With the time about half gone, I opened the oven door and add four tomatoes to the pan, and sprinkled on some basil, and, when only four minutes remained, I cleared a spot and added some washed and still wet baby spinach. I covered the pan for those last four minutes in the oven. This gently wilted the spinach.
Meanwhile, I pan fried the salted and peppered Arctic char in a little olive oil. I started with four minutes skin-side down and then flipped the fish for another three minutes. These fillets were not an inch thick.
Dinner was quick, under half an hour, looked good on our plates and delighted my wife. And the wine I paired with dinner, a dry pinot grigio.
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