Heat 2 Tablespoons olive oil in a large
skillet set over medium heat until hot. Add the zucchini, shallot,
garlic, and a pinch of salt, sweating until softened, 3-4 minutes.
Stir in the tomatoes, olives, and some
salt and pepper to taste. Continue cooking until the tomatoes start to
soften, 4-5 minutes.
Meanwhile, preheat another large skillet
over moderate heat. Pat the arctic char portions dry with paper towels;
season with salt and pepper on both sides.
When the skillet is ready, add the
remaining 2 tablespoons olive oil. Position the arctic char in the
skillet, skin-side down, and cook until the skin is golden and crisp,
3-4 minutes. Carefully flip and cook until the flesh is cooked through
and opaque, 1-2 minutes more.
Stir the chopped parsley into the skillet with the vegetables. Remove from the heat and season to taste with salt and pepper.
To serve, divide the vegetables between plates and top with the arctic char.
