Recipe by Alexa Weibel
Start to Finish: 25 minutes
5 tbsp. olive oil
3/4 tsp. lemon zest plus 2 tbsp. juice (from 1 lemon)
2 tsp. fish sauce
1 clove garlic, finely chopped
1/4 tsp. sugar
6 oz. fresh snap peas, thinly sliced lengthwise
4 oz. snow peas
6 radishes, thinly sliced (about 1 cup)
1/4 cup torn fresh mint leaves
1/4 cup torn fresh basil leaves
4 skin-on arctic char fillets (about 6 oz. each)
1. In a large bowl, whisk 3 tbsp. oil, the lemon zest and juice, fish sauce, garlic, and sugar; season with salt and pepper. Toss with the snap peas, snow peas, radishes, mint, and basil.
2. In a large skillet, heat the remaining 2 tbsp. oil over medium-high. Season the fish on both sides with salt and pepper. Place the fish in the skillet, skin-side down, and cook until the skin is crispy, about 3 minutes. Flip and cook until just opaque in the centers, 2 to 3 minutes more. Serve the fish with the pea salad.