Arctic Char with Soba Noodles, Pine Nuts and Meyer Lemon

Photo by Andrew Scrivani for the New York Times

from The New York Times, January 7, 2011
served by Jeanne Milligan

serves 4

6 ounces soba noodles
1/4 cup pine nuts
2 garlic cloves, minced
1 teaspoon Kosher salt, divided
1/4 teaspoon pepper, plus more for seasoning
1/2 teaspoon finely grated Meyer lemon zest
2 teaspoons fresh Meyer lemon juice
6 tablespoons extra virgin olive oil, divided
1 tablespoon cumin seeds
4 arctic char fillets, 6 ounces each, center-cut pieces, skin removed
Meyer lemon wedges and chopped fresh cilantro or mint for serving

Cook the noodles according to the package instructions. Rinse under cold water and 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 lemonjuice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.

Place an empty small skillet over medium-high heat for about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining 3 tablespoons of oil. Allow to cool slightly.

Heat the oven to 450 degrees. Line a large baking sheet with foil. 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.

If you can't find Arctic char, you can substitute salmon. For those who depend on oven cooking for dinner parties, this i sa great meal. And you can make the noodles early in the day. And it tastes SO good.