Charr with Dill

Arctic Charr are in the salmon family. We have successfully used this recipe, which comes from a rack at the neighborhood seafood market, with Charr, salmon, and a wide variety of fish. Your timing needs to be sensitive to the thickness of the cut. Flounder fillets will be ready in only 10 to 15 minutes; salmon fillets will require 20. Just remember the 10 minutes per inch of maximum thickness rule, and add 5 minutes because they are sealed in foil.

1. Preheat the oven to 400^o.
   
   
2. Place the fillets on very lightly oiled aluminum foil. Dot them with the butter, dill, and lemon zest. Season with the salt and pepper. Pour the lemon juice over them.
   
   
3. Seal the fillets in the foil and bake for 20 minutes.

8 servings