Contains: Milk, Wheat, Gluten, Fish
May Contain: Mustard, Sulphites, Egg, Sesame, Tree Nuts, Peanuts, Soy, Shellfish
Tip: When pasta is cooked in Step 3, reserve pasta water as directed before draining.
Bring 2 ½ (5 litres for 4 servings) litres salted water to a boil in a large pot.
Wash lemon, dill, and Italian parsley. Zest and cut lemon in half. Pick and chop herb leaves. Drain Arctic Char and pat dry with paper towel. Season both sides well with salt and pepper.
Add pasta to boiling water and cook for 5-7 minutes, or until al dente. Reserve 1 cup (2 cups for 4 servings) pasta water. Drain pasta in a fine mesh sieve and set aside.
When pasta from Step 3 is cooking, heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Add fish and cook about 2-3 minutes each side, or until fish is just beginning to flake. Remove from skillet.
Add 2 tbsp. (4 tbsp. for 4 servings) butter to same large pot over medium heat. When melted, add garlic, spice blend, and green peas. Cook until peas are bright green and tender. Add pasta to pot with half of the reserved pasta water, herbs, lemon zest, and sour cream. Mix everything together. Season to taste with salt and both lemon juice and red pepper flakes to taste. If pasta sauce is too thick, add remaining pasta water to your preference.
Divide pasta into large serving bowls with a piece of fish on top. Squeeze any remaining lemon juice on fish to taste. Enjoy!