WOW, what a refreshing and surprising fish dish from Bon Appétit! This nod to scallion-ginger sauce uses both butter and olive oil, giving extra richness to lean whitefish. A dusting of cornstarch, which I added using a sifter for uniformity, imparts that restaurant-style golden crisp.
Our cod was paired with tri-colored couscous and fresh green beans, both of which made happy with the scallion-butter sauce. Seeing as how olive oil is an integral ingredient, use a high-end EVOO, you’ll definitely taste the difference. It seems almost too simple with the short list of common ingredients to end up so tasty!
Cod with Scallion-Sesame Butter
- 4 6-oz. cod or other flaky whitefish fillets
- Kosher salt
- 2 Tbsp. cornstarch or all-purpose flour
- 6 Tbsp. extra-virgin olive oil, divided
- 1 bunch scallions, thinly sliced on the diagonal
- 4 Tbsp. unsalted butter
- 1 tsp. toasted sesame oil
- 1 1” piece ginger, peeled, finely chopped
- 2 garlic cloves, thinly sliced
- Pat fish dry with paper towels; season with salt. Sprinkle one side with an even layer of cornstarch; brush off excess.
- Heat 2 Tbsp. olive oil in a large nonstick skillet over medium-high. Lay fish, cornstarch side down, in skillet and cook, shaking pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes. Turn fish over and cook just until fillets are cooked through and flake easily with a fork, 1–2 minutes.
- Meanwhile, place scallions in a medium heatproof bowl. Combine butter, sesame oil, ginger, garlic, and remaining 4 Tbsp. olive oil in a medium saucepan over medium heat. Cook until butter begins to foam and garlic turns light golden, about 4 minutes.
- Pour over scallions, stirring to wilt. Let cool 1 minute, then season with salt.
- Serve fish with scallion-sesame butter spooned over.
Recipe from Chris Morocco for Bon Appétit