ARCTIC CHAR WITH SOBA NOODLES, PINE NUTS AND MEYER LEMON
Serves 4.
Note: Soba noodles are Japanese and made from buckwheat and wheat flour; find them in the Asian section of the supermarket. Meyer lemons have a sweeter and less acidic taste than regular lemons; they are available through spring. Substitute regular lemons, if needed.
• 6 oz. soba noodles (see Note)
• 1/4 c. pine nuts
• 2 garlic cloves, minced
• 1 tsp. kosher salt, divided
• 1/4 tsp. pepper, plus more for seasoning
•1/2 tsp. finely grated Meyer lemon zest (see Note)
• 2 tsp. fresh Meyer lemon juice (see Note)
• 6 tbsp. extra-virgin olive oil, divided
• 1 tbsp. cumin seeds
• 4 arctic char fillets (about 8 oz. each), preferably center-cut pieces, skin removed
• Meyer lemon wedges, for serving
• Chopped fresh cilantro or mint, for serving.
Directions
Cook the noodles according to package instructions. Rinse under cold water; drain well.
Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
Heat the oven to 450 degrees. Line a large baking sheet with foil.
Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.
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