Scallion-Oil Fish

Ingredients

• Coarse kosher salt
• 8 ounces White fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia or lemon sole
• 6 tablespoons Extra-virgin olive oil
• 1 bunch Scallions, thinly sliced crosswise (about 1 heaping cup)
• Flaky sea salt, for serving (optional)
• Crusty bread, for serving

Preparation

1. 1

   Season the fish with a heaping 1/4 teaspoon kosher salt and refrigerate uncovered for about 10 minutes to lightly brine and dry.

2. 2

   Put the olive oil and scallions in a small, cold skillet. Bring to a simmer over medium heat and cook, stirring occasionally, for 7 to 12 minutes, until most scallions are dark green and some have browned. Turn off the heat, leaving the skillet on the burner.

3. 3

   Immediately place the fish gently in the hot oil, cutting it into two or three pieces if necessary to fit. Spoon oil over the top and let the residual heat cook the first side for 1 to 3 minutes. Flip, spoon the fried scallions over the fish, and cook for another 1 to 5 minutes, until the center is no longer translucent. Finish with flaky salt if desired.

4. 4

   Serve immediately, straight from the skillet if you like, with crusty bread to soak up the scallion oil.