Soy-Simmered Arctic Char with Rye and Root Vegetables

Name: Soy-Simmered Arctic Char with Rye and Root Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 600 g Arctic char fillets, skin on, patted dry; 60 ml soy sauce; 2 tbsp black garlic paste; 1 tbsp finely chopped fresh dill; 1 tbsp brown sugar; 1 tsp whole black peppercorns, crushed; 1 tbsp rapeseed oil or vegetable oil; 120 g rye berries, rinsed; 450 ml water; 2 medium carrots, peeled and cut into 1 cm thick rounds; 1 medium parsnip, peeled and cut into 1 cm thick rounds; 1 small red onion, cut into wedges; 1 tbsp unsalted butter; Salt and freshly ground black pepper, to taste; 1 lemon, cut into wedges, for serving

Arctic char marinated in a soy, dill, and black garlic sauce then seared and roasted with rye berries and caramelized root vegetables for a hearty, umami-rich dinner.

Prep20 minCook40 minTotal60 minServes4Difficultymedium

Method

How to make it

01
In a medium bowl, combine soy sauce, black garlic paste, chopped dill, brown sugar, and crushed peppercorns. Stir until sugar dissolves.
02
Add Arctic char fillets to the marinade, turning to coat evenly. Cover and refrigerate for 15 minutes while preparing other ingredients.
03
In a small saucepan, bring 450 ml water to a boil. Add rye berries, reduce to a simmer, and cook uncovered for 30-35 minutes until tender but chewy. Drain and set aside.
04
Preheat oven to 200°C (400°F). On a rimmed baking sheet, toss carrots, parsnip, and red onion with butter, salt, and pepper. Spread evenly and roast for 20 minutes until vegetables start to caramelize.
05
Heat rapeseed oil in a large nonstick skillet over medium-high heat. Remove char from marinade, letting excess drip off, and sear skin-side down for 3-4 minutes until skin is crisp and browned.
06
Flip the fillets and cook for 1-2 minutes more, just until opaque but still moist inside. Transfer fish to the baking sheet with the vegetables and roast together for 5 minutes.
07
Remove from oven. On each plate, spoon rye berries, arrange roasted root vegetables, and place one fillet on top. Serve with lemon wedges.

From the editor

Cooking tips

If you can’t find black garlic paste, mash softened roasted garlic cloves and mix with a small pinch of molasses or brown sugar for a similar deep sweetness.
Pat the fish very dry before searing to achieve a crisp skin without steaming.
Rye berries can be substituted with farro or barley for a similar chewy texture.
Store leftovers in an airtight container for up to 2 days; reheat root vegetables gently in a low oven to avoid drying out.

Published August 28, 2026