Roasted Arctic Char with Peperonata and Balsamic Syrup

“I made this amazing dish for my family and reedily ate two servings,” Senior Editor Julia Rutland says. “With the chopping, it took a bit longer to prep than most weeknight meals―but was worth every knife stroke. Next time, I’ll cut up the peppers and onion the day before. (You can buy frozen sliced peppers, but don’t overcook them; they can get mushy.) The next morning I’ll cook the pepper mixture and then simply reheat it just before serving. I’ll make the balsamic syrup ahead too, and store it at room temperature; otherwise, it’s too cold to drizzle.”

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