My recipe from tonight ...
Cut up a tomato into slices, then a couple of finely chopped garlic gloves. Lightly boiled some peas, while boiling the pasta. Covered the frying pan with olive oil, added garlic, then put fish (this works well with salmon or trout like the char) in with skin side up first, for 30 seconds, to allow garlic flavor to seep in a bit. Then flipped char to skin side down, flavored with salt, pepper, added teaspoons butter (three on fish, three in olive oil), then peas on top which most will roll into the olive oil and butter, and tomato slices everywhere, cooked for 6 to 7 minutes or so on low to medium heat.
Fish will easily slide from skin, and placed on bed of linguine with peas and tomatoes. I didn't add herbs this time, but whatever ya got, like basil, thyme, oregano, etc., can be lightly sprinkled in with the salt and pepper.
Went well with Voire Verdejo, Rueda, 2016, white wine from Spain.