Scallion-Oil Fish
A quick and tasty dish featuring tender fish and fragrant scallions, perfect for busy days or cozy weekends.
Ingredients
Main Ingredients
- 8 ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia, or lemon sole Choose any white fish you prefer.
- 1 bunch scallions, thinly sliced crosswise About 1 heaping cup of sliced scallions.
- 6 tablespoons extra-virgin olive oil For cooking and flavor.
- 1/4 teaspoon coarse kosher salt For brining the fish.
- Flaky sea salt, for serving (optional) Use as desired on top of the finished dish.
- Crusty bread, for serving Great for dipping in the scallion oil.
Instructions
Preparation
- Sprinkle a heaping 1/4 teaspoon kosher salt over the fish fillets and place them in the refrigerator, uncovered, for about 10 minutes.
Cooking
- In a small cold skillet, add the olive oil and sliced scallions. Heat over medium and bring to a simmer. Cook, stirring occasionally, for 7 to 12 minutes, or until the scallions are dark green and starting to brown.
- Carefully add the fish to the skillet, cutting it into pieces if needed, and spoon some of the hot oil over the fish.
- Let the fish cook on the first side for 1 to 3 minutes, then flip it over. Cover the fish with the fried scallions and cook until it is no longer translucent, about 1 to 5 minutes.
Serving
- Serve the fish right from the skillet for a fun presentation, accompanied by crusty bread for dipping into the scallion oil.
Notes
Use fresh scallions for the best flavor. Feel free to experiment with different types of fish based on what you have. Make sure not to overcook the fish; it should be flaky and tender. If desired, add minced garlic or a splash of lemon juice for extra flavor.