Just imagine: flaky, mild white fish transforming into quick weeknight dinners, elegant date nights, or cozy comfort food. Whether you’re a seafood newbie or a seasoned pro, these 32 delicious recipes will inspire your next kitchen adventure. Get ready to discover new favorites that are sure to become staples in your home cooking repertoire!
Lemon Herb Grilled White Fish
Whispering of Mediterranean shores, this lemon herb grilled white fish captures the essence of coastal elegance with its bright citrus notes and aromatic herb infusion, perfect for a sophisticated yet approachable weeknight dinner.
Ingredients
– 4 (6-ounce) skin-on white fish fillets (such as cod or halibut)
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon lemon zest, finely grated
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 tablespoon fresh parsley, finely chopped
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– Lemon wedges, for serving
Instructions
1. Pat the white fish fillets dry with paper towels to ensure even browning on the grill.
2. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, fresh thyme leaves, fresh parsley, kosher salt, and freshly ground black pepper to create a marinade.
3. Brush the marinade evenly over both sides of the fish fillets, coating them thoroughly.
4. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
5. Place the fish fillets skin-side down on the preheated grill, and cook for 4–5 minutes until the skin is crispy and grill marks appear.
6. Carefully flip the fillets using a spatula, and grill for an additional 3–4 minutes until the flesh is opaque and flakes easily with a fork, avoiding overcooking to maintain moisture.
7. Transfer the grilled fish to a serving platter, and let it rest for 2 minutes to allow the juices to redistribute.
8. Garnish with lemon wedges for serving. Just-cooked and impeccably tender, the fish boasts a delicate flakiness enlivened by the zesty lemon and herb crust; serve it alongside a crisp arugula salad or over a bed of quinoa for a complete, healthful meal that delights the senses.
Crispy Baked White Fish with Garlic Panko
On a crisp autumn afternoon, few dishes satisfy quite like perfectly baked white fish with a golden, garlic-infused crust. Our version elevates this classic with a delicate panko coating that shatters with each bite, revealing moist, flaky fillets beneath. This elegant yet approachable recipe transforms simple ingredients into a restaurant-quality meal.
Ingredients
– 4 (6-ounce) skinless white fish fillets (such as cod or halibut)
– ½ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 3 tablespoons clarified butter, melted
– 4 garlic cloves, finely minced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 1 lemon, cut into wedges
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 425°F and position a rack in the center of the oven.
2. Line a rimmed baking sheet with parchment paper and lightly brush with 1 tablespoon of clarified butter.
3. Pat the white fish fillets completely dry with paper towels to ensure optimal browning.
4. Combine the panko breadcrumbs, minced garlic, and remaining clarified butter in a shallow dish, mixing until the crumbs are evenly coated.
5. Place the all-purpose flour in a separate shallow dish and season with fine sea salt and freshly ground black pepper.
6. Pour the lightly beaten pasture-raised eggs into a third shallow dish.
7. Dredge each fish fillet first in the seasoned flour, shaking off any excess.
8. Dip the floured fillet into the beaten eggs, allowing any excess to drip off.
9. Press the egg-coated fillet firmly into the garlic panko mixture, ensuring an even, generous coating on all sides.
10. Arrange the coated fillets on the prepared baking sheet, leaving at least 1 inch between each piece.
11. Bake for 12-15 minutes, or until the panko crust is deep golden brown and the internal temperature of the fish reaches 145°F.
12. Remove from oven and let rest for 2 minutes before transferring to serving plates.
13. Garnish with freshly chopped parsley and serve immediately with lemon wedges.
Key to this dish’s success is the contrast between the whisper-thin, shatteringly crisp exterior and the tender, moist fish within. The garlic permeates every layer without overwhelming, while the clarified butter adds richness without burning. For a stunning presentation, serve atop a bed of lemon-infused quinoa or alongside roasted heirloom carrots, allowing the elegant simplicity to shine.
White Fish Tacos with Cilantro Lime Slaw
Delicately flaky white fish, enveloped in warm tortillas and crowned with a vibrant cilantro-lime slaw, creates a symphony of textures and flavors that dance elegantly on the palate. This refined yet approachable dish transforms humble ingredients into an elevated culinary experience perfect for both weeknight dinners and entertaining guests. Each component harmonizes beautifully, offering a refreshing balance of citrus brightness, herbal notes, and delicate seafood essence.
Ingredients
– 1 lb wild-caught cod fillets, skin removed
– 2 tbsp avocado oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 8 small corn tortillas
– 2 cups finely shredded green cabbage
– ¼ cup fresh cilantro leaves, chopped
– 2 tbsp extra virgin olive oil
– 2 tbsp freshly squeezed lime juice
– ½ tsp lime zest
– ¼ tsp kosher salt
– ¼ cup crumbled cotija cheese
– 2 tbsp Mexican crema
– 1 jalapeño, thinly sliced
Instructions
1. Pat the wild-caught cod fillets completely dry with paper towels to ensure proper searing.
2. Combine smoked paprika, garlic powder, fine sea salt, and freshly cracked black pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the cod fillets.
4. Heat avocado oil in a large skillet over medium-high heat until shimmering, approximately 2 minutes.
5. Carefully place the seasoned cod fillets in the hot skillet, presentation side down.
6. Cook for 3-4 minutes until a golden-brown crust forms and the edges become opaque.
7. Gently flip the fillets using a fish spatula and cook for another 2-3 minutes until the internal temperature reaches 145°F.
8. Transfer the cooked cod to a clean plate and let rest for 3 minutes before flaking.
9. While the fish rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. In a medium bowl, combine finely shredded green cabbage, chopped fresh cilantro leaves, extra virgin olive oil, freshly squeezed lime juice, lime zest, and kosher salt.
11. Toss the slaw mixture gently until all ingredients are evenly coated.
12. Flake the rested cod into large chunks using a fork.
13. Assemble tacos by placing flaked cod in warmed tortillas, topping with cilantro-lime slaw.
14. Garnish each taco with crumbled cotija cheese, a drizzle of Mexican crema, and thinly sliced jalapeño.
What makes these tacos exceptional is the textural contrast between the crisp, cool slaw and the tender, flaky fish, all wrapped in warm, slightly chewy tortillas. The bright acidity from the lime cuts through the richness of the fish while the cotija cheese adds a salty complexity that elevates every bite. For an elegant presentation, serve them on a rustic wooden board with lime wedges and extra crema for drizzling.
Pan-Seared White Fish with Tomato Basil Sauce
Zesty and vibrant, this pan-seared white fish with tomato basil sauce transforms simple ingredients into an elegant weeknight masterpiece. The delicate flakiness of the fish pairs exquisitely with the bright, herbaceous notes of fresh basil and the sweet acidity of ripe tomatoes, creating a dish that feels both refined and effortlessly approachable.
Ingredients
– 4 (6-ounce) skinless white fish fillets (such as cod or halibut), patted dry
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 large garlic cloves, minced
– 1 pint cherry tomatoes, halved
– ¼ cup dry white wine
– ¼ cup low-sodium vegetable broth
– 2 tablespoons unsalted butter, chilled and cubed
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Season both sides of the fish fillets evenly with fine sea salt and freshly cracked black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a large stainless steel skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the fish fillets in the skillet and sear undisturbed for 3–4 minutes, until a golden-brown crust forms on the bottom.
4. Gently flip the fillets using a fish spatula and cook for an additional 2–3 minutes, until the fish is opaque and flakes easily with a fork.
5. Transfer the fish to a warm plate and tent loosely with aluminum foil to rest.
6. Reduce the heat to medium and add the remaining 1 tablespoon of extra-virgin olive oil to the same skillet.
7. Sauté the minced garlic for 30 seconds, until fragrant but not browned.
8. Add the halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they begin to soften and release their juices.
9. Pour in the dry white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
10. Add the low-sodium vegetable broth and continue to simmer for 3–4 minutes, until the liquid reduces slightly.
11. Remove the skillet from the heat and whisk in the chilled, cubed unsalted butter until the sauce emulsifies and thickens.
12. Stir in the thinly sliced fresh basil leaves.
13. Spoon the tomato basil sauce over the rested fish fillets and serve immediately.
Velvety and rich, the sauce clings to each flake of the perfectly seared fish, offering a harmonious balance of acidity and sweetness. For a creative twist, serve atop a bed of creamy polenta or alongside roasted asparagus to complement the dish’s elegant simplicity.
White Fish Curry with Coconut and Spices
Yielded from the gentle simmer of coastal kitchens, this white fish curry marries the delicate sweetness of fresh fillets with the aromatic warmth of toasted spices and creamy coconut milk, creating a dish that feels both luxurious and comforting. Your kitchen will fill with the intoxicating scent of blooming spices as you prepare this elegant yet approachable curry.
Ingredients
– 1 ½ pounds skinless white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons ground turmeric
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– ½ teaspoon cayenne pepper
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup fish stock
– 2 tablespoons freshly squeezed lime juice
– ¼ cup fresh cilantro leaves, chopped
– Fine sea salt, to season
Instructions
1. Pat the white fish fillets dry with paper towels and season both sides lightly with fine sea salt.
2. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
3. Add the finely diced yellow onion and sauté for 6–8 minutes until translucent and lightly golden.
4. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
5. Add the ground turmeric, ground coriander, ground cumin, and cayenne pepper, toasting for 30 seconds to release their oils.
6. Pour in the full-fat coconut milk and fish stock, stirring to combine.
7. Bring the mixture to a gentle simmer over medium-low heat, then reduce to low and cook uncovered for 10 minutes to meld flavors.
8. Gently place the seasoned white fish pieces into the simmering liquid.
9. Poach the fish for 5–7 minutes, until opaque and flaky but still moist.
10. Remove from heat and stir in the freshly squeezed lime juice and chopped fresh cilantro leaves.
11. Season with additional fine sea salt if needed.
Buttery and tender, the fish flakes apart at the slightest pressure, while the velvety coconut broth carries layers of earthy turmeric and bright citrus. Serve this curry over steamed jasmine rice or with warm naan to soak up every last drop of the fragrant sauce, garnished with extra cilantro and a wedge of lime for a burst of freshness.
Herb-Crusted White Fish with Lemon Butter
Yielded from the gentle embrace of coastal waters, this herb-crusted white fish emerges as a symphony of bright citrus and earthy aromatics, elegantly poised atop your dinner table. Its golden crust whispers of meticulous preparation, while the lemon butter sauce promises a velvety finish that lingers on the palate.
Ingredients
– 4 (6-ounce) skinless white fish fillets (such as cod or halibut)
– 1 cup panko breadcrumbs
– 1/4 cup finely chopped fresh parsley
– 2 tablespoons finely chopped fresh thyme
– 1 tablespoon finely chopped fresh rosemary
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup clarified butter
– 1/4 cup unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon lemon zest
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the white fish fillets dry with paper towels to ensure a crisp crust.
3. Season both sides of the fillets generously with kosher salt and freshly ground black pepper.
4. Combine the panko breadcrumbs, parsley, thyme, rosemary, and minced garlic in a shallow dish.
5. Place the all-purpose flour in a separate shallow dish.
6. Pour the lightly beaten eggs into a third shallow dish.
7. Dredge each fillet in the flour, shaking off any excess.
8. Dip the floured fillet into the eggs, allowing any excess to drip off.
9. Press the fillet firmly into the herb and breadcrumb mixture, coating both sides evenly.
10. Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers.
11. Carefully place the coated fillets in the skillet and sear for 2-3 minutes per side until golden brown.
12. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the internal temperature reaches 145°F.
13. While the fish bakes, melt the unsalted butter in a small saucepan over low heat.
14. Whisk in the freshly squeezed lemon juice and lemon zest until fully incorporated.
15. Remove the fish from the oven and let it rest for 2 minutes before serving.
16. Drizzle the lemon butter sauce over the fillets just before plating.
Remarkably flaky and tender, the fish yields to the fork with a satisfying crunch from the herbaceous crust. The lemon butter sauce adds a luxurious, tangy brightness that complements the delicate flavor of the white fish. For an elegant presentation, serve alongside roasted asparagus and a drizzle of extra sauce, garnished with additional fresh herbs.
White Fish Soup with Potatoes and Leeks
Vividly aromatic and deeply comforting, this white fish soup with potatoes and leeks marries the delicate sweetness of fresh seafood with earthy root vegetables in a broth that whispers of coastal elegance. Perfect for autumn evenings when the air turns crisp, it transforms humble ingredients into a sophisticated yet approachable centerpiece.
Ingredients
– 1 lb skinless white fish fillets (such as cod or halibut), cut into 1-inch pieces
– 2 medium leeks, white and light green parts only, thinly sliced and thoroughly rinsed
– 1 lb Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups high-quality fish stock
– ½ cup dry white wine
– 2 tbsp clarified butter
– 1 cup heavy cream
– 2 tbsp fresh dill, finely chopped
– 1 tsp fine sea salt
– ½ tsp freshly ground white pepper
Instructions
1. In a large Dutch oven over medium heat, melt 2 tablespoons of clarified butter until it shimmers.
2. Add the sliced leeks and sauté for 5–7 minutes, stirring occasionally, until they are softened and translucent but not browned.
3. Pour in ½ cup of dry white wine and simmer for 2–3 minutes to deglaze the pan, scraping up any browned bits with a wooden spoon.
4. Add 1 pound of diced Yukon Gold potatoes and 4 cups of fish stock, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 15–18 minutes until the potatoes are tender when pierced with a fork.
6. Gently place 1 pound of white fish pieces into the broth, ensuring they are submerged, and poach for 4–5 minutes until the fish is opaque and flakes easily.
7. Stir in 1 cup of heavy cream, 1 teaspoon of fine sea salt, and ½ teaspoon of white pepper, then heat through for 2–3 minutes without boiling.
8. Remove from heat and fold in 2 tablespoons of fresh dill just before serving.
Silken and luxurious, this soup boasts a velvety broth that cradles tender flakes of fish and soft potatoes, with the subtle anise-like note of dill enhancing its briny depth. Serve it in warmed bowls with a crusty artisanal baguette for dipping, or garnish with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika for an extra layer of complexity.
White Fish Ceviche with Avocado and Mango
Yielded from the pristine waters, this white fish ceviche marries the ocean’s freshness with tropical sweetness, creating a vibrant dish that sings of summer elegance. Perfectly balanced with creamy avocado and zesty citrus, it’s a refreshing celebration of flavors that delights both the palate and the eyes.
Ingredients
– 1 lb fresh white fish fillets (such as halibut or sea bass), skinless and cubed into ½-inch pieces
– ¾ cup freshly squeezed lime juice
– ¼ cup freshly squeezed lemon juice
– 1 ripe mango, peeled, pitted, and finely diced
– 1 large ripe avocado, peeled, pitted, and cubed
– ¼ cup finely diced red onion
– 2 tbsp finely chopped fresh cilantro
– 1 serrano pepper, seeded and minced
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper
Instructions
1. Place the cubed white fish in a non-reactive glass or ceramic bowl.
2. Pour the lime juice and lemon juice over the fish, ensuring all pieces are fully submerged.
3. Cover the bowl with plastic wrap and refrigerate for 20 minutes, or until the fish turns opaque and appears “cooked” from the citrus acid.
4. Tip: Use only the freshest fish possible for the best texture and food safety.
5. Drain off excess citrus juice from the bowl, gently pressing the fish with a spoon to remove liquid without breaking the cubes.
6. Add the diced mango, cubed avocado, diced red onion, chopped cilantro, and minced serrano pepper to the bowl.
7. Sprinkle with fine sea salt and freshly ground black pepper.
8. Gently fold all ingredients together with a rubber spatula until evenly combined, taking care not to mash the avocado.
9. Tip: For a milder heat, omit the serrano seeds; for more spice, include them.
10. Taste and adjust seasoning if necessary, but avoid overmixing to maintain distinct textures.
11. Tip: Serve immediately for the freshest flavor, or chill for up to 10 minutes if a colder temperature is desired.
12. Divide the ceviche among serving bowls or plates.
Delicately tender fish contrasts with the creamy avocado and juicy mango, while the serrano pepper adds a subtle heat that lingers pleasantly. Serve this ceviche in chilled martini glasses for an elegant presentation, or alongside crispy plantain chips for a delightful textural interplay.
Parmesan Crusted White Fish with Asparagus
Lusciously golden and herb-infused, this Parmesan-crusted white fish elegantly rests atop tender asparagus spears, creating a dish that marries delicate flakiness with crisp, savory perfection. Each bite offers a symphony of textures and flavors, making it an ideal centerpiece for both weeknight dinners and sophisticated gatherings. The harmonious blend of nutty Parmesan and fresh herbs elevates the mild white fish to new culinary heights.
Ingredients
– 4 (6-ounce) skinless white fish fillets (such as cod or halibut)
– 1 pound fresh asparagus, woody ends trimmed
– 1 cup finely grated Parmigiano-Reggiano cheese
– 1/2 cup panko breadcrumbs
– 2 tablespoons clarified butter, divided
– 2 tablespoons extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1 teaspoon finely chopped fresh thyme
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the grated Parmigiano-Reggiano, panko breadcrumbs, minced garlic, fresh thyme, smoked paprika, kosher salt, and black pepper.
3. Pat the white fish fillets completely dry with paper towels to ensure optimal crust adhesion.
4. Brush both sides of each fish fillet lightly with 1 tablespoon of clarified butter.
5. Press the Parmesan-breadcrumb mixture firmly onto the top side of each fillet, creating an even, cohesive crust.
6. Arrange the trimmed asparagus spears in a single layer on the prepared baking sheet.
7. Drizzle the asparagus with extra-virgin olive oil and season lightly with a pinch of kosher salt and black pepper.
8. Place the crusted fish fillets atop the asparagus bed, ensuring they do not overlap.
9. Bake in the preheated oven for 12-15 minutes, until the fish reaches an internal temperature of 145°F and the crust is deeply golden brown.
10. Remove from the oven and immediately drizzle with fresh lemon juice and the remaining 1 tablespoon of clarified butter.
11. Allow the fish to rest for 3 minutes before serving to let the juices redistribute.
A masterful interplay of textures awaits—the crackling Parmesan crust gives way to moist, flaky fish, while the asparagus provides a tender-crisp counterpoint. Serve this elegant dish alongside a citrus-dressed arugula salad or atop a bed of creamy polenta to complement its rich, savory notes, making each plate a testament to refined, accessible gourmet cooking.
White Fish Stew with Mediterranean Vegetables
Just as autumn’s crisp air begins to settle, a simmering pot of white fish stew with Mediterranean vegetables offers both comfort and sophistication. This dish marries delicate flaky fish with vibrant, sun-kissed produce, creating a harmonious blend of land and sea. Each spoonful whispers of coastal breezes and rustic elegance, making it an ideal centerpiece for gatherings or a quiet evening at home.
Ingredients
– 1 ½ pounds skinless white fish fillets (such as cod or halibut), cut into 1-inch pieces
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, julienned
– 1 medium zucchini, sliced into ¼-inch rounds
– 1 cup cherry tomatoes, halved
– ¼ cup dry white wine
– 4 cups fish stock
– 1 teaspoon smoked paprika
– ½ teaspoon saffron threads, lightly crushed
– 2 tablespoons fresh lemon juice
– ¼ cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper, to season
Instructions
1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and fragrant, approximately 5–7 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
4. Incorporate the julienned red bell pepper and sliced zucchini, cooking for 4–5 minutes until slightly softened.
5. Add the halved cherry tomatoes and cook for 2 minutes until they begin to release their juices.
6. Pour in the dry white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits, and simmer for 2 minutes until the alcohol evaporates.
7. Add the fish stock, smoked paprika, and crushed saffron threads, bringing the mixture to a gentle boil over high heat.
8. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
9. Gently place the skinless white fish pieces into the stew, ensuring they are submerged, and cook for 5–7 minutes until the fish is opaque and flakes easily with a fork.
10. Stir in the fresh lemon juice and season with kosher salt and freshly ground black pepper to taste.
11. Remove from heat and garnish with finely chopped fresh parsley before serving.
Gracefully ladle this stew into warm bowls, where the tender fish melts into the rich, aromatic broth, punctuated by the crisp-tender vegetables. The saffron and smoked paprika lend a golden hue and subtle smokiness, while the lemon brightens each spoonful. For an elevated touch, serve alongside crusty artisanal bread to soak up every last drop of the savory liquid.
Teriyaki-Glazed White Fish with Sesame Rice
Radiant and refined, this teriyaki-glazed white fish with sesame rice transforms simple ingredients into an elegant weeknight masterpiece. The glossy glaze caramelizes beautifully while the nutty sesame rice provides the perfect textural contrast. Each element harmonizes to create a dish that feels both sophisticated and comforting.
Ingredients
– 4 (6-ounce) skinless white fish fillets (such as cod or halibut)
– 1/4 cup premium soy sauce
– 2 tablespoons mirin
– 1 tablespoon freshly grated ginger
– 2 garlic cloves, finely minced
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame oil
– 1 cup jasmine rice, rinsed until water runs clear
– 1 3/4 cups filtered water
– 2 tablespoons toasted white sesame seeds
– 1 tablespoon neutral oil (such as grapeseed)
– 2 scallions, thinly sliced on bias
Instructions
1. Combine 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil in small saucepan.
2. Simmer sauce over medium heat until reduced by half and syrupy, about 8-10 minutes, stirring occasionally.
3. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
4. Combine rinsed rice and 1 3/4 cups filtered water in medium saucepan with tight-fitting lid.
5. Bring rice to boil over high heat, then immediately reduce to lowest setting and cover.
6. Cook rice undisturbed for 18 minutes, then remove from heat and let steam covered for 5 minutes.
7. Fluff cooked rice with fork and fold in 2 tablespoons toasted sesame seeds.
8. Pat 4 fish fillets completely dry with paper towels to ensure proper searing.
9. Heat 1 tablespoon neutral oil in large nonstick skillet over medium-high heat until shimmering.
10. Place fish fillets in hot oil and cook undisturbed for 3-4 minutes until golden brown crust forms.
11. Carefully flip fillets and cook for additional 2-3 minutes until nearly cooked through.
12. Brush reduced teriyaki glaze generously over fish during final minute of cooking.
13. Remove fish from heat when internal temperature reaches 145°F on instant-read thermometer.
14. Garnish with thinly sliced scallions before serving immediately over sesame rice.
Exquisitely tender fish flakes apart at the slightest pressure, coated in a sticky-sweet glaze that balances salty, sweet, and umami notes perfectly. The nutty sesame rice provides a delightful textural contrast, while the fresh scallions add a bright, crisp finish. For an elegant presentation, serve alongside quick-pickled vegetables or edamame puree to complement the dish’s rich flavors.
Pesto-Baked White Fish with Cherry Tomatoes
Perfectly balancing vibrant herbal notes with the delicate sweetness of summer’s bounty, this pesto-baked white fish emerges as an elegant yet approachable centerpiece. Plump cherry tomatoes burst alongside flaky fillets, creating a dish that marries simplicity with sophistication in every bite.
Ingredients
– 4 (6-ounce) skinless white fish fillets (such as cod or halibut)
– ½ cup high-quality basil pesto
– 2 cups heirloom cherry tomatoes, halved
– 3 tablespoons extra-virgin olive oil
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh parsley
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the white fish fillets completely dry using paper towels to ensure proper browning.
3. Arrange the fillets in a single layer within a ceramic baking dish.
4. Evenly coat the top of each fillet with 2 tablespoons of basil pesto using a small offset spatula.
5. Scatter the halved cherry tomatoes around the fish in the baking dish.
6. Drizzle 2 tablespoons of extra-virgin olive oil over the tomatoes and fish.
7. Season everything with 1 teaspoon of flaky sea salt and ½ teaspoon of freshly cracked black pepper.
8. Bake uncovered for 12–14 minutes, until the fish flakes easily with a fork but remains moist.
9. Remove the dish from the oven and immediately drizzle with 2 tablespoons of freshly squeezed lemon juice.
10. Garnish with 2 tablespoons of finely chopped fresh parsley before serving.
Remarkably tender and flaky, the fish absorbs the pesto’s aromatic richness while the tomatoes caramelize into jammy sweetness. Serve this vibrant dish over a bed of saffron-infused pearl couscous or alongside crusty artisanal bread to soak up the exquisite pan juices, creating a meal that feels both rustic and refined.
Conclusion
Perfect for any home cook, this collection offers endless inspiration for delicious white fish meals. Try these recipes, share your favorites in the comments, and pin this article on Pinterest to save for your next culinary adventure!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
