Fish covered with herbs and oil on a white plate on a marble countertop
Photography, Kate Sears

Arctic Char With Chili, Hazelnut and Dill

Easy, flavourful and feeds a crowd.

Arctic Char is a mild fish, at its best freshly-caught. Kim Kushner, cookbook author and entertainer extraordinaire, designed this recipe to feed a crowd. “I serve a whole side of the char family-style with a crunchy, spicy, and zesty topping,” she writes in her book The Modern Table. “Paired with a loaf of crusty sourdough and a couple bottles of red, you don’t need much else.”

Fish covered with herbs and oil on a white plate on a marble countertop

Arctic Char With Chili, Hazelnut and Dill

Kim Kushner's easy recipe for Arctic Char with hazelnuts, chili and dill oil, meant to serve a crowd.
Total Time 30 minutes
Course Main Course
Servings 6


  • cooking spray
  • 1 2-lb side Arctic char skin on and pin bones removed
  • kosher salt
  • freshly ground black pepper
  • 3 tbsp roughly chopped roasted and skinned hazelnuts
  • 1-2 tbsp roughly chopped dill
  • grated zest of ½ orange
  • ¼ cup extra-virgin olive oil
  • ¼ tsp chili flakes


  • Preheat oven to 425°F. Grease a baking sheet with cooking spray.
  • Place the char on the prepared baking sheet and season with salt and pepper. Bake for 18–20 minutes, until opaque.
  • Meanwhile, in a small bowl, combine hazelnuts, dill, orange zest, olive oil and chili flakes. Season generously with salt and pepper and mix well.
  • When the char is ready, spoon the sauce over the fish and serve immediately.


Notes for making ahead:
  • Arctic char can be cooked up to 3 hours ahead of time and left on the counter until you’re ready to serve. Serve at room temperature.
  • The chili, hazelnut and dill oil can be prepared up to 3 days in advance and stored in a glass jar in the refrigerator until ready to serve.

A book cover in a light frame.

Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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