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If you need a dinner that feels a little special without turning into a project, this baked Arctic char gets it done. The fish stays tender and flaky, while the potatoes, shallots, and tomatoes roast up alongside it on the same pan. It is simple, fast, and a good way to put Arctic char on the table without overthinking it.
Here’s Why This Baked Arctic Char Recipe Works
Arctic char cooks quickly: Thin Arctic char fillets roast fast at high heat, giving you tender, flaky fish without the risk of drying out.
A full sheet pan dinner: Potatoes, tomatoes, shallots, and fish cook together on one pan, building flavor while keeping cleanup simple.
Vegetables get a head start: Roasting the vegetables first lets the potatoes soften and the tomatoes begin to blister before the fish goes in.
Balanced flavors: Rich roasted potatoes, sweet tomatoes, and mild Arctic char create a simple but well-rounded plate.
For more great fish recipes, try our whole rainbow trout or our whole salmon recipe.
Key Ingredients
Arctic Char: Arctic char looks similar to salmon but has a milder, cleaner flavor. The flesh is tender and cooks quickly, which makes it a good choice for sheet pan meals like this. If you cannot find Arctic char, salmon works well as a substitute.
Yukon Gold or Red Potatoes: These waxy potatoes hold their shape when roasted and cook fairly quickly when cut into small pieces. Cutting them into ¾-inch chunks helps them finish roasting in the same time frame as the fish.
Shallots: Shallots roast into soft, lightly sweet strands that add flavor without overpowering the fish. If you do not have shallots, a small red onion sliced thin will work.
Cherry or Grape Tomatoes: These small tomatoes roast quickly and release their juices in the pan, which adds flavor to the potatoes and fish.
Recipe Tips
Cut the potatoes small: Pieces about 3/4 inch cook faster and are more likely to finish in the same window as the fish.
Pat the fish dry: Blotting off the surface moisture helps the Arctic char roast better in the oven.
Use a hot oven: A 425°F oven helps the vegetables roast quickly so the fish can be added partway through without overcooking.
Check the temperature: For this recipe, pull the fish at about 125°F if you want it medium-rare in the center. It should still look slightly translucent in the thickest part.
Adjust for thicker fillets: If your fillets are thicker than 1/2 inch, let the vegetables roast a little longer before adding the fish.
Give the vegetables a head start: Potatoes take longer to cook than fish. Roasting them first ensures the fish doesn’t overcook while the vegetables finish.
Let the fish rest briefly: After roasting, let the fish sit for a minute or two before serving. The carryover heat finishes cooking the center.
If you want to use a sauce, keep it light and simple like I did with our baked wolffish recipe.
Another preparation that fits well with arctic char is broiling like I did with my Broiled Copper River King Salmon recipe. It can also be pan-fried, roasted or grilled.
Arctic Char with Veggies
This baked Arctic char recipe proves that a great dinner doesn’t need complicated steps or heavy sauces. A hot oven, a good sheet pan, and a handful of simple ingredients turn out tender roasted fish and caramelized vegetables in minutes. It’s straightforward cooking with big payoff.
Toss together a crisp green salad like my cranberry gorgonzola salad and slice a crusty loaf of bread, and it is dinner time!
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Baked Arctic Char with Vegetables
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Ingredients
- 3 tablespoons olive oil, divided
- 1 pound small Yukon Gold or red potatoes
- 3 shallots, thinly sliced lengthwise
- 1 pint cherry tomatoes, or grape tomatoes
- 1 teaspoon coarse salt, divided
- ½ teaspoon ground black pepper, divided
- 2 Arctic Char fillets, 6-ounce each
- 3 tablespoons fresh chopped chives
Instructions
- Preheat the oven to 425°F Coat a sheet pan with non-stick oil spray.
- Place the potatoes, shallots, and tomatoes into a bowl and drizzle them with 2 tablespoons of the oil. Toss to combine; then spread them onto the sheet pan and sprinkle with salt and pepper.
- Transfer the pan to the oven and roast for 10 minutes.
- Meanwhile, pat the fish with paper towels to remove the moisture. Brush with the remaining olive oil and season with the remaining salt and pepper.
- When the vegetables have roasted for 10 minutes, remove the pan from the oven and push the vegetables aside to make a space in the center of the pan. Place the seasoned fillets, skin side down, in the space and return the pan to the oven. Roast for an additional 5-6 minutes to 125°F (medium rare) when an instant-read thermometer is inserted into the thickest part of the fish. The center should be a little translucent and still flake along the edges.
- Transfer the sheet pan from the oven and portion the vegetables and fish fillets onto serving plates. Garnish with snipped chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I do love fish, but am not sure if I ever had arctic char before…it looks really succulent and flavourful.
Oh I know you would love this Angie 😉