We cover all the bases of flavor with this dish, pairing mild, silky char with briny olives and capers, fresh lemon juice, and nutty roasted cauliflower. What You’ll Need One head Romanesco or other cauliflower, cut into floret 4 arctic char fillets ½ cup Cerignola or other green olives, rinsed, pitted, and sliced 1 tablespoon capers, drained and rinsed ½ cup of Olio Novello extra virgin olive oil 1/4 cup loosely packed Italian parsley leaves, coarsely chopped Kosher salt and freshly ground black pepper Juice of one lemon What To Do Preheat the oven to 400˚F. Toss cauliflower florets in olive oil, and season with salt and pepper. Lay them out flat onto a baking sheet and roast in the oven for about 30 minutes, stirring occasionally until tender and slightly charred. Pat dry and season the char fillets with salt and pepper. Lightly coat a nonstick or cast-iron pan with olive oil and heat over a medium-high flame. You’ll know the pan is hot enough when the oil starts to shimmer. For crispy skin, pan-sear the fillets skin-side down first for 3-5 minutes. Flip onto the other side and cook for another minute. Set aside on a warm plate to rest. In a small sauce pan, whisk the fresh lemon juice and olive oil together over low heat. Add the green olive slices and capers to the pot, and stir. Add salt and pepper to taste. To serve, spoon the mixture over the fillets and cauliflower. Sprinkle with chopped parsley if desired. Enjoy!