Ingredients
- Coarse kosher salt
- 8 ounce swhite fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia and lemon sole
- 6 tablespoon sextra-virgin olive oil
- 1 bunch scallions, thinly slice d crosswise (1 heaping cup)
- Flaky sea salt, for serving (optional)
- Crusty bread, for serving
Instructions
- Sprinkle a heaping 1/4 teaspoon kosher salt over the fish fillets and refrigerate, uncovered, to brine and air dry a little, about 10 minutes.
- Meanwhile, add the olive oil and sliced scallions to a small cold skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the scallions are dark green and some are brown, anywhere from 7 to 12 minutes. Turn off the heat but keep the skillet on the burner.
- Gently and immediately add the fish to the skillet, cutting into two or three pieces to fit as needed.
- Spoon some of the hot oil over the fish.
- Leave the fish to cook in the residual heat on the first side, 1 to 3 minutes, then flip and cover with the fried scallions and let cook on the second side until the insides are no longer translucent, 1 to 5 minutes.
- Sprinkle with the flaky sea salt, if using.
- Serve the fish immediately, directly from its pan if desired, with the bread to dip into the flavorful scallion oil.
Tips
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.