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Ingredients

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

Description

In A Medium Saucepan Over High Heat, Bring The Potatoes To A Boil In Enough Salted Water To Cover Them By 1 Inch. Reduce The Heat To A Brisk Simmer And Cook Until Tender But Not Falling Apart, About 5 Minutes. Drain. Set Aside.

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