Seared Artic Char With Romesco Sauce

4 Servings
30 min

Enjoying the last few weeks of summer, so I decided to make a new recipe with seared Artic Char with a tangy and nutty romesco sauce. This is not your typical weeknight dinner, but I promise you will be one of your favorite to add to your meal plan.

Have you tried Artic char before?

Artic char is a cold water fish, from the Salmonidae family, native to the alpine lake water or Artic coastal waters. The fillets look very similar to salmon, but has a softer texture, very buttery and mild flavor. Packed with healthy fats and omegas-3's.

Once I tried this fish, it became a favorite at home.

I typically like to seared in a cast iron pan to get that great crunchy skin, just simply seasoned with salt and pepper.

For this recipe I made a romesco sauce, inspired by Mozza Cookbook. This is the perfect topping for this dish. It is creamy, nutty and the right tanginess to add a layer of flavor to this fish. It is the perfect topping!

In order to keep it simple I tweak the recipe a little. I used a jar of roasted red peppers instead of fresh roast one, and used only almonds since I didn't have hazelnuts. I guarantee it was still delicious!

So let's get cooking with @dishplay_it

Look at this delicious, nutty and creamy romesco sauce. You may add to your favorite fish or chicken. Simply flavorful.

This is the Artic Char, seared to perfection, topped off with a creamy and nutty romesco sauce. Enjoy!

Look at this delicious, nutty and creamy romesco sauce. You may add to your favorite fish or chicken. Simply flavorful.

And this is how you dishplay_it. Keep it fun, delicious and fast!

Seared Artic Char With Romesco Sauce

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Artic Char fillets

  • 1 lb of Artic Char fillets
  • 1 tsp of salt
  • 1 tsp of pepper
  • Extra Virgin Olive oil

Romesco Sauce

  • 1 jar of roasted red peppers
  • 2 TBSP of red wine vinegar
  • 2 1/2 TBSP of Extra Virgin Olive oil
  • 1/4 cup of roasted almonds
  • 1 slice of crusty bread or 3 slices of baguette
  • 1 tsp of salt
  • 2 small garlic cloves ( minced or chopped)
  • 1/2 tsp of cayenne pepper


First, cut the 3 slices of baguette or 1 slice of bread and cut into pieces. Then in a hot pan add olive oil and toast them lightly.
In a food processor, add the toasted almonds and pulse a few times until they are finely chopped. Then add the roasted red peppers, bread, olive oil, red wine vinegar, salt & pepper, cayenne pepper and minced garlic cloves. Blend until a a smooth consistency.
Then set aside
In a hot cast iron pan, add 2 TBSP of olive oil. Season each side of the fish with salt and pepper. Then, seared skin down each piece of the fish for about 4 minutes. Then flip to the other side and cook for about 2 minutes. Remove from the pan and is ready to plate. In a dish or plater, place the pieces of fish then then add one spoonful of the romesco sauce on top with a sprinkle of fresh parsley for garnish. And this is how you Dishplay_it Let's enjoy!