Olive Oil-Poached Arctic Char

This dish is a combination of delicate flavors—nothing too big, bold, or overwhelming: earthy mushrooms, the mild meatiness of the arctic char, and a springlike green sweetness from the fresh English peas. Gently poaching the fish in an aromatic olive oil yields an extremely tender fillet lightly infused with garlic, thyme, and lemon. If I’m in the mood for something much simpler, I’ll serve the poached fish over a bed of frisée that has been lightly dressed with lemon and olive oil.