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!
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.
Looking for a vibrant fish dinner combination? This Roasted Fish and Fennel with Grapefruit Salsa from Better Homes & Gardens caught our attention immediately. And if you lean toward low-carb, keto-friendly dishes, you may want to put this meal in your rotation.
Choose a firm whitefish option like cod, grouper, or hake. These varieties hold up well to oven-roasting—and topping with a tangy, refreshing fruit salsa. Our original intention was to purchase hake, but the local supermarket didn’t have it and we were to lazy to drive to the other side of town to the Asian fish market and get it, so cod it was.
The recipe calls for four fish fillets, but with only the two of us at the dinner table, we simply bought a one-pounder fillet and split it. As far as the fennel, once roasted, it not only dissipates the licorice flavor (which deters some people from eating it), but it takes on a subtle, sweet flavor, which makes a great counterpoint to the grapefruit salsa.
2 medium fennel bulbs, halved, cored, and cut into thin wedges, plus 2 Tbsp. chopped fronds
3 Tbsp. olive oil, divided
Coarse salt and freshly ground black pepper
4 1-inch thick firm white fish fillets, such as cod, grouper, or hake
1 large pink grapefruit, peeled and sectioned
2 Tbsp. coarsely chopped Italian parsley
2 Tbsp. finely chopped shallot
1 Tbsp. white wine vinegar
Preheat oven to 425°F. Line a shallow baking pan with foil. Add fennel wedges. Toss with 1 tablespoon olive oil; season with salt. Arrange in a single layer. Roast 12 to 15 minutes or until starting to brown.
Turn fennel and push to sides. Add fish. Drizzle with 1 tablespoon olive oil. Season with salt and black pepper. Bake 10 to 12 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl combine chopped fennel fronds, grapefruit, parsley, shallot, vinegar, and 1 tablespoon olive oil; season with salt and black pepper. Serve fish with roasted fennel and the salsa.