Inspired by Messinn, Reykjavik
Serves 2
Every time we visit Reykjavik, there’s one restaurant that always makes our must-return list: Messinn. Tucked away just off the main street, this cozy, welcoming spot has become a tradition for us—a place where we can unwind after a day of exploring and indulge in some of the freshest seafood Iceland has to offer.
Our absolute favorite dish? The Arctic Char Fishpan. It arrives at the table bubbling hot in a skillet, nestled in a buttery honey-lemon sauce with cherry tomatoes, baby potatoes, toasted almonds, and a bright handful of fresh arugula on top. It’s hearty, comforting, and full of flavor—yet somehow still light and fresh.
We love this dish so much, we had to recreate it at home—and this version hits all the same notes. It’s gluten-free, simple to make, and brings a little piece of Iceland into your kitchen. Whether you’re reminiscing about your own travels or just looking for a new way to serve fish, this recipe is a keeper.
If you’re ever in Reykjavik, make sure you book a table at Messinn. But until then, this fishpan will take you there in spirit.
Ingredients
- 2 Arctic char fillets (skin-on if possible)
- 1 tbsp butter (plus more for cooking)
- 1 tbsp honey
- Juice of ½ lemon (plus wedges for serving)
- 8–10 cherry tomatoes
- ¼ cup blanched sliced almonds
- 1 handful fresh arugula (rocket)
- 8–10 small baby potatoes, boiled until tender
- Salt and pepper, to taste
Instructions
1. Cook the Potatoes
Boil baby potatoes in salted water until fork-tender, about 12–15 minutes. Drain and set aside.
2. Toast the Almonds
In a dry pan over medium heat, toast the sliced almonds until lightly golden. Remove from pan and set aside.
3. Sear the Arctic Char
Season the fillets with salt and pepper.
In a large skillet, melt 1 tbsp butter over medium-high heat.
Place fillets skin-side down and cook for 3–4 minutes. Flip and cook another 2–3 minutes until just cooked through. Remove and keep warm.
4. Make the Sauce
In the same pan, reduce heat to medium.
Add another small knob of butter, honey, lemon juice, and cherry tomatoes.
Simmer gently, letting the butter foam and the tomatoes blister slightly, about 3–4 minutes.
5. Bring It Together
Return the fish and potatoes to the pan briefly to rewarm.
Plate the fish and potatoes, spoon sauce and tomatoes over top.
Finish with toasted almonds, fresh arugula, and a lemon or lime wedge.
Optional Pairing: Serve with dry white wine such as Sauvignon Blanc or Grüner Veltliner.