Step 1

1 Thoroughly pat the fish dry with a tea towel or paper towels, then season it lightly with salt and pepper

Step 2

2 Crumble the dried thyme between your fingers into a small bowl

Step 3

3 Using a fork, whisk in 2 teaspoons oil, then rub the mixture all over the cod and scallions

Step 4

4 Heat a grill pan or medium nonstick skillet over medium-high heat

Step 5

5 Once the pan is quite hot -- a sprinkle of water should sizzle -- add the scallions and cook for a total of 3 minutes, turning them over so they are charred all around

Step 6

6 Transfer to a cutting board

Step 7

7 Add the fillets to the pan and cook until the fish is opaque at the center and just barely flakes under the tines of a fork, 2 to 3 minutes, fipping once

Step 8

8 It should have some nice char or browning

Step 9

9 Transfer to a plate

Step 10

10 Chop the scallions into a small dice

Step 11

11 In a large salad bowl, add the garlic

Step 12

12 Using a Microplane grater, finely zest the lemon over the same bowl, then cut the fruit in half and squeeze one half into the bowl, about 1 tablespoon of juice

Step 13

13 Cut the rest of the lemon into wedges for serving

Step 14

14 Add the honey and chopped scallions to the bowl

Step 15

15 Crumble the dried oregano between your fingers into the same bowl, then whisk in the remaining 2 tablespoons oil to form an emulsified vinaigrette

Step 16

16 Reserve some of it to spoon over the fish

Step 17

17 Add the arugula to the bowl with the vinaigrette, tossing to coat evenly

Step 18

18 Divide the dressed arugula between plates, then arrange the fillets on or near the salad

Step 19

19 Spoon the reserved scallion vinaigrette over the fish and serve, with lemon wedges