Marinated Arctic Char with Salsa Verde

Ingredients

• 1 pinch pepper red crushed
• 2 pinches pepper red crushed
• 2 tablespoons optional: dill chopped
• 2 sprigs thyme leaves fresh coarsely chopped
• 1 clove garlic minced crushed
• 1 clove garlic smashed
• 1 pinch kosher salt 
• 4 servings kosher salt 
• 0.5  lemon zest 
• 0.3 cup olive oil extra-virgin
• 1 tablespoon olive oil extra-virgin plus more for cooking
• 1 bunch parsley chopped
• 3 tablespoons pinenuts toasted
• 0.3 medium onion diced red finely
• 4 fillet skin-on arctic char 
• 0.3 cup vinegar white
• 1 small zucchini green

Equipment

• bowl
• frying pan

Directions

1. Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish.
2. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
3. Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more.
4. Serve with the Salsa Verde.
5. Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary.
6. Serve at room temperature.