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Pan-Seared Arctic Char with Olives and Potatoes


4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 skin-on arctic char fillets (about 5 oz. each), scaled
3 Tbs. olive oil
2 sprigs fresh rosemary, each about 3 inches long
1/2 cup pitted Kalamata olives
3 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. balsamic vinegar
4 lemon wedges



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