Spiced Arctic Char with Crushed Sunchokes, Capers and Lemon

• 1 1/2 pounds sunchokes, half peeled and half left unpeeled, cut into 1-inch pieces
• Kosher salt
• Pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/3 cup finely chopped parsley
• 2 1/2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 2 1/2 tablespoons capers, finely chopped
• 3/4 teaspoon caraway seeds
• 3/4 teaspoon fennel seeds
• 3/4 teaspoon coriander seeds
• 3/4 teaspoon sweet pimenton de la Vera
• Four 5- to 6-ounce skin-on arctic char fillets

1. In a large saucepan, cover the sunchokes with water and bring to a boil.
2. Add a generous pinch of salt and simmer over moderate heat until tender, about 10 minutes.
3. Drain well.
4. Return the sunchokes to the saucepan and add 1/4 cup of olive oil along with the parsley, lemon juice and capers.
5. Using a wooden spoon, gently crush the sunchokes with the other ingredients.
6. Season with salt and pepper and mix again.
7. Cover and keep warm.
8. Meanwhile, in a small skillet, toast the caraway, fennel and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes.
9. Transfer to a spice grinder and let cool, then grind into a powder.
10. Transfer the spice mix to a small bowl and stir in the pimenton.
11. Season the fish all over with salt, pepper and the spice mix.
12. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.
13. Add the fish, skin side down, and cook over moderately high heat until the skin is golden and crisp, about 3 minutes.
14. Flip the fish and cook until medium, 2 to 3 minutes longer.
15. Drain briefly on paper towels, then transfer to plates.
16. Pile the crushed sunchokes alongside and serve with lemon wedges.

kosher salt, pepper, extravirgin olive oil, parsley, lemon juice, capers, caraway seeds, fennel seeds, coriander seeds, sweet pimenton

Taken from www.foodandwine.com/recipes/spiced-arctic-char-crushed-sunchokes-capers-and-lemon (may not work)