Provencale Arctic Char

• 4 Artic char fillets with skin
• 3/4 tsp. kosher salt
• 1/2 tsp. Freshly ground black pepper
• 3 tbsp. olive oil
• 1 zucchini
• 1 yellow summer squash
• 1/2 c. red and green Cerignola olives
• 1 large ripe beefsteak tomato
• 4 sprig fresh tarragon
• 1 tbsp. white balsamic vinegar
• 1 lemon

1. Season Arctic char fillets with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering; add fillets, skin side down.
3. Cook, undisturbed, for 3 minutes.
4. Turn fillets; cook 3 minutes longer for medium doneness.
5. Transfer fillets to a serving plate.
6. Add remaining oil to skillet; add zucchini, yellow squash, olives, tomato, and tarragon sprigs.
7. Raise heat to high and saute 3 minutes or until squash is crisp-tender.
8. Stir in vinegar and remaining salt and pepper and continue to saute, 1 minute longer.
9. Spoon squash mixture onto plates and top with a fillet.
10. Serve with lemon wedges.

skin, kosher salt, freshly ground black pepper, olive oil, zucchini, red and, tomato, tarragon, white balsamic vinegar, lemon

Taken from www.delish.com/recipefinder/provencale-artic-char-recipe-rbk0610 (may not work)