This sheet pan Baked Arctic Char with Vegetables is a fantastic choice for a flavorful meal. Moist and flaky Arctic Char filets, marble potatoes, shallots, and grape tomatoes are oven-baked and ready in under 30 minutes!

Baked arctic char with vegetables on a plate with a fork and knife.

Everyone wins with a baked fish in the oven using one pot or a sheet pan as it is fast, easy and has a minimum of clean up. Toss together a crisp green salad and slice a crusty loaf of bread, and it is dinner time!

For more great fish recipes, try our whole rainbow trout or our whole salmon recipe.

What Sort of Fish is Arctic Char?

Arctic Char is a cold water fish from the waters of the North Atlantic as far as Newfoundland and Iceland. It also thrives in the icy Alaskan waters. Arctic char is considered a salmonid, meaning it is related to the salmon species. However, it is also a close cousin to the sea-going brook trout of Dolly Varden.

Two fillets of baked arctic char on a sheet pan with vegetables.

What Does Arctic Char Taste Like?

This is a firm, flaky fish that is reminiscent of a trout with it’s mild flavor. It can resemble the salmon in color and be bright orange or pale pink, depending on what it feeds on.

ingredients needed for baked arctic char with roasted vegetables

How do you cook Arctic Char?

This recipe for baked arctic char with vegetables is a fine example of cooking and serving this delicious fish. Another preparation that fits well with arctic char is broiling as in our Broiled Copper River King Salmon recipe. It can also be pan-fried, roasted or grilled. Another method to cook this delicate fish is to steam as in our Steamed Salmon recipe with a light, flavorful broth.

There is one caveat to keep in mind to fully enjoy the delicious flavor of this mild-flavored fish. Do not overwhelm it with heavy sauces or seasonings. If using a sauce, keep it light and simple as in our baked wolffish recipe. We served these fillets with just a sprinkling of salt and pepper.

Arctic char is not as easily available as salmon and for that reason, it can be more expensive than salmon. If you see arctic char in the fishmonger’s glass case, snatch it up and you will not be disappointed! Those that find the flavor of salmon too dominating will love this firm, mild-flavored fish.

Ingredients for this Baked Arctic Char with Vegetables:

Besides a standard sheet pan you will need the following ingredients to make this recipe:

Olive oil
Mixed marble potatoes or any other small potato
Shallots
Cherry or grape tomatoes
Coarse salt
Freshly ground black, divided
2 Arctic char fillets
Fresh chives

An arctic char fillet on a plate with roasted veggies and a glass of wine in the background.

How to Bake Arctic Char with Vegetables:

Here is the short version of how easy it is to put this simple dinner together. For full details and helpful tips, please scroll to the bottom of the post for our printable recipe card.

Start by preheating a sheet pan in the oven.
Place the potatoes, shallots, and tomatoes into a bowl, drizzle with oil and toss to combine; then spread them onto the prepared sheet pan and sprinkle with salt and pepper.
Transfer the pan to the oven and roast for 10 minutes.
While the veggies are roasting, pat the fish with paper towels to remove the moisture. Brush with olive oil and season with salt and pepper.
When the vegetables have roasted for 10 minutes, remove the sheet pan from the oven. 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.

Close up of a baked arctic char fillet showing the flaky texture.

Tips for success

Use a baking sheet with sides so the juices and the little marble potatoes don’t roll off the edge.
Make sure you use a sheet pan large enough to hold all the ingredients without overcrowding. If you crowd everything then the veggies will steam instead of roast. Roasting them will give them a nice flavorful char.
If you can’t find small marble potatoes then you can use a couple of larger potatoes but make sure you cut the potatoes into small wedges. They need to be small so they cook in the right amount of time.

We are excited to share this easy fish recipe with you. It is so simple and quick to pull together. If you make this recipe we would love to hear from you. ❤️

More Recipes You Will Love

Sake-Red Miso Glazed Sablefish: Sablefish is a rich, delicate, fatty fish and the sweetness of the saki-miso marinade is a perfect balance and is complimented with the wasabi emulsion.

Pan-Fried Cod: Pan Roasted Cod with Lemon-Garlic Sauce is an easy recipe that makes a quick dinner.

Ahi Tuna Poke Bowl: Fresh, sushi-grade tuna cut into cubes and lightly marinated in a zesty sauce. Served with sushi rice, avocado cubes and sweet-tangy pickled ginger. Yum!

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Baked Arctic Char with Vegetables

This sheet pan Baked Arctic Char with Vegetables is an easy, flavorful dish that’s ready in less than 30 minutes. Perfect for any night. This versatile fish recipe works beautifully for a casual dinner or even a fine dining experience!

4.36 from 14 votes

Print Pin Save

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings: servings

Calories: 764kcal

Author: Pat Nyswonger

Ingredients

3 tablespoons olive oil divided
1 pound mixed marble potatoes
3 shallots thinly sliced lengthwise
1 pint cherry or grape tomatoes
1 teaspoon coarse salt divided
1/2 teaspoon freshly ground black divided
2 6-ounce Arctic Char fillets
3 tablespoons snipped fresh 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

Our Arctic Char fillets were 1/2-inch thick, for thicker fillets adjust the time by adding them to the sheet pan after the vegetables have cooked for 8 minutes.