Recipe by Tara Holland
- 2 cans (15 to 15.5 oz. each) lentils, drained
- 1 cup finely chopped red onion
- 1 cup chopped fresh parsley
- 8 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 4 fillets arctic char (about 6 oz. each)
In bowl, mix lentils, onion, parsley, 6 tbsp. oil, and vinegar; season. In large nonstick skillet, heat remaining 2 tbsp. oil over medium-high. Season fish; cook, skin-side down, until skin browns, about 3 minutes. Turn; cook until fish is opaque in the center, about 3 minutes more. Serve over lentil salad.