Pan-Roasted Arctic Char With Chimichurri

• 1/4 cup finely minced shallots
• pinch kosher salt
• pinch crushed red pepper flakes
• 1/4 cup freshly squeezed lemon, lime or a combination of the two juices, plus more wedges for serving
• 1/3 cup olive oil plus more for coating the fish
• 1/2 cup finely minced cilantro, parsley or a combination of the two
• 4 4- to 5-oz filets arctic char
• freshly cracked pepper
• bread, chickpeas or both for serving

1. Set a rack in the middle of your oven and preheat it to 550u0b0F. Place the shallots in a small bowl. Season with a pinch each salt and pepper flakes to taste. Cover with the juice and let sit for 10 minutes. Stir in the herbs and olive oil - the sauce should not be emulsified. Taste. Adjust with more salt, pepper, citrus, as needed.
2. Meanwhile, set a cast iron skillet over hight heat. Pat the filets of char dry well with paper towels. Rub each filet on all sides lightly with olive oil. Season with salt and pepper. If your skillet is well seasoned, there's no need to add oil to it. If it's not, pour in a small amount of neutral oil-grapeseed is great-and swirl to coat, then immediately lower the filets into the pan.
3. Transfer the pan to the oven and cook for 4 to 5 minutes, or until fish is just barely cooked through-it's OK if it's a little pink still. Remove pan from oven, transfer filets to serving platter or plates. Spoon sauce over top. Pass more sauce on the side along with citrus wedges, bread, and whatever else you decide to serve.

shallots, kosher salt, red pepper, freshly squeezed lemon, olive oil, cilantro, char, freshly cracked pepper, bread

Taken from food52.com/recipes/70024-pan-roasted-arctic-char-with-chimichurri (may not work)