white fish recipe

Sample Californian coastal cuisine with this spicy fish and crunchy slaw on a soft tortilla.

Baja fish tacos

milliliters (1/4 cup) fresh lime juice

caster sugar

olive oil

white cabbage, cored, finely shredded

peeled,

radishes, ends trimmed, coarsely grated

coriander leaves

tsp Mexican Chilli Powder

white fish fillets,

(1/3 cup) reduced-fat sour cream

flour tortillas

avocado, halved, stone removed, peeled, mashed

Garlic Basil Barramundi Skillet with Tomato Butter Sauce! SO YUMMY and super easy, with basic ingredients like garlic, basil, tomatoes, white beans, Parmesan, and white fish. Perfect with a green salad and crusty bread.

Garlic Basil Barramundi Skillet with Tomato Butter Sauce

garlic,

fresh torn basil and fresh minced parsley

salt, pepper

white beans,

barramundi (or your favorite white fish), thawed

broth

butter

Parmesan cheese

MARINATE TOMATOES AND BEANS

Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish (although the longer they marinate, the yummier your sauce will be).

FISH

Heat a quick swish of olive oil in a pan over medium heat. Pat the fish dry, season with salt and pepper, and pan-fry on each side for about 4 minutes until golden brown. Remove from the pan and set aside.

SAUCE

Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer &#8211; the sauce should start to thicken. Add the chicken broth as needed to thin it out. Season with salt and pepper. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve. Goes perfectly with a green salad and crusty bread.

Made this tonight with a few moderations. Had some frozen Lima beans already cooking and husband said he wanted some white fish with basil.  Googled literally those three things and your recipe popped up.  My modifications were: frozen Lima beans cooked in a bit of chicken stock, red snapper from a recent fishing trip and canned diced tomatoes.  Was simply delicious and will be a staple in the summer during our Texas heat.  Great recipe! Thanks!!

Made this tonight with fresh barramundi, it was great.  I didn't have basil so subbed fresh dill, and also added some diced zucchini to bulk up the veg content, and we loved it. Thanks!

Thank you a) for explaining what barramundi is, b) for creating this AMAZING LOOKING RECIPE that I cannot wait to try, and c) for also obsessing over the smell of tomato vine! I actually did find a candle once but it just didn't do the trick. I think there's some money in that idea... :-) Pinned!

Just made this, but only had frozen cod fish on hand -- ABSOLUTELY DELICIOUS!!!!  It is definitely a keeper!!  Thank you so much for sharing :)  

Trisha

Omgosh another huge winner! I had all of these ingredients on hand which makes me so happy, and it was so delicious! Wonderful sauce. Sadly I didn't have bread. Next time.

I love this recipe! Not to hard to make and prepare, plus it is super tasty.

Talk about a win. This recipe is delicious! I was looking for some new fish recipes, salmon is my go to, and this has officially been added to my new weekday recipe list. So flavorful and balanced. Thanks for another tasty treat!

Lindsay, this is another winner.  I used ready-made chicken instead of the fish since I had it in hand. Came out great!

I made this last night with Talapia - oh my goodness it is to die for!!!  Now I will always have canned white beans on hand - it was easy, and usually have all the ingredients - Thank you Lindsey!

Made this earlier this week and it was AMAZING! SO good and so easy. I used cod, because it was on sale, but will have to try to the barrmundi. Thanks for a great recipe!

This elegant seafood dish will really wow someone special with its delicate flavour and texture - pollock or plaice also work well

Brown butter-poached halibut with celeriac purée & caper crumbs

shallot

bay leaf

peppercorns

halibut fillets,

celeriac

milk

milliliters double cream

butter (from above)

breadcrumbs

capers

tbsp parsley

To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well – the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.

To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.

Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.

While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.

Need a quick baked white fish recipe - look no further! This  White Fish with Tomato Basil White Beans is absolute perfection and a very easy way to cook fish!

White Fish with Tomato Basil White Beans

garlic, roughly chopped

basil and parsley

kosher salt and black pepper

tomatoes

lb white fish,

white wine

parmesan cheese

lemon juice

Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish

Heat a drizzle of olive oil in a pan over medium heat. Pat the fish dry and liberally season with salt and pepper, and pan-fry on each side for about 4-6 minutes until golden brown. Remove from the pan and set aside.

Add the butter to the skillet and melt. Add the tomato white bean mixture over medium high heat and bring to a saute, add the splash of wine and let the alcohol cook off. Reduce to a low simmer – the sauce should start to thicken. Season with salt and pepper. Once thickened, nestle the fish back in and spoon some of the sauce over top of the fish and serve. Garnish with plenty of grated parm and a squeeze of lemon.

Thai-Inspired Coconut Poached Fish features an invigorating, aromatic broth and perfectly cooked fish every time. This simple, incredibly delicious recipe comes together in under 30 minutes.

Thai-Inspired Coconut Poached Fish

1.25 lbs. firm white fish,

Kosher salt

Tbsp. neutral cooking oil

white onion, thinly sliced ((about 2 heaping cups))

garlic cloves, thinly sliced

ginger

Serrano seeds

(13 1/2-oz. can) coconut milk

seafood stock

fish sauce

granulated sugar

spinach

cilantro leaves and stems

chili oil

Jasmine rice

Season fish fillets evenly with kosher salt; set aside.Heat oil in a large skillet with a fitted lid over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and chile; cook 2 more minutes, until aromatic.

Add coconut milk, seafood stock, fish sauce, sugar, and lime zest; bring mixture to a gentle simmer. Add spinach and stir until wilted.

Nestle fish fillets into the coconut broth (they should be mostly submerged) and turn the heat down to low. Cover and cook until fish is just cooked through and opaque, about 6 to 8 minutes.

Remove lid and add a good squeeze of lime juice (I&#39;d start with ~1 Tablespoon, taste, and add more if desired). Garnish with cilantro, scallions, and a drizzle of chili oil or chili crisp, if desired. Serve fish and coconut broth over Jasmine rice.

My partner said this was one of the best things I’ve ever made - and I have to agree!! We will be making this one again soon.

My husband said this was one of the best meals I have ever made!  So delicious and so easy for a weeknight!

Made this last night with halibut and it was SO delicious. Served it over cilantro coconut lime rice to reinforce those flavors. Love all your recipes and keep coming back for more, thank you! 🙏🏼

Thai-Inspired Coconut Cod with scallions, cilantro, and lime. Serve this simple skillet meal over white rice for a vibrant dinner in 30 minutes.

Thai-Inspired Coconut Cod

Kosher salt and black pepper

Tbsp. olive oil

red bell

shallots

garlic cloves, minced

Tbsp. Thai red curry paste

coconut milk

lime juice

scallions (green onion)

cilantro, basil

white rice or rice noodles

Pat cod fillets dry with a paper towel and season generously with salt and black pepper.Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 3 to 4 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with 1/4 tsp. salt.

Add coconut milk and fish sauce; bring mixture to a simmer. Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Gently simmer for 10 to 12 minutes, until the cod is cooked through and easily flakes with a fork. Remove from heat and add fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.

This was quite nice but lacking depth of flavour. Next time I'm going to add a small amount of brown sugar and double the lime juice.

We added crushed peanuts on top which added texture.

Will make again but it needs a bit more flavour.

So delicious!! I'm already thinking of all the other veggies and proteins I can cook in this sauce.

We tried this over rice tonight with some Ling Cod and it was amazing! I also added some garlic chili crisp spice or whatever it is called, and it really made this yummy dish so spicy and warm! I really love this meal. Definitely redeems these white fish for us.

This was amazing and quick once prep is done, served with basmati rice and steamed broccoli. I think I'll try this with mussels or shrimp as well.

I meant to add tbe sauce was so yummy. I’m thinking about saving what’s left and eating it tomorrow with some shrimp and rice. 🤤 beautiful meal!

We just demolished this. Seriously, so yummy! Adam said definitely restaurant quality meal. Next time I’ll do rice instead of rice noodles (I can’t figure rice noodles out for some reason). As you know, we’ve had issues with Cod. This meal definitely redeemed cod for us! Thanks, sis

Super easy and really good. I added  carrot matchsticks and cut up fresh green beans and served over bean thread noodles. I will definitely make this again and try it with the low fat coconut milk to reduce the fat and calories. We loved this meal, thanks for the wonderful recipe!

My husband said this meal is restaurant quality! Thank you for another delicious recipe!

This was really good! I added a TBSP of the fish sauce, 2 sliced and one whole green Thai chili. I would put another TBSP of the paste next time!

This recipe was delicious easy to prepare in advance, and then cook very quickly. We ate noodles with it, again very quick to cook choice. It was the first time I had eaten a fish curry other than prawns (shrimps) as we call them in the UK. This recipe would work well with tofu or any firm white fish. I’m so happy that I came across it.

I loved this! Flavorful, fragrant, beautiful colors, and comes together quickly. I will add Siracha or Thai chilies next time for an extra kick.

My family loved this! Quick, easy, and full of flavor. I've been trying to incorporate more fish into our meal plans,  and this one will go in the regular rotation. Yum!

Just had this for lunch today &amp; it surpassed my expectations! Just the perfect amount of warmth and spice, such a comforting dish ❤️

I followed the recipe exactly and it was delicious. My family loved it. Next time I make it I will add some chili for a bit of heat but it was excellent the way it was.

This is really delicious!  The prep time takes way longer, however, because there is a lot of mincing and, of course, you have to peel the ginger.  I always use fresh ingredients and I think this recipe begs for those because of the delicate fish.  Otherwise, very quick to cook once everything is prepped, so be sure to prep everything ahead of beginning to cook.  Will definitely make this dish again.  We had it over brown rice and accompanied with a lightly dressed, simple green salad.

Recipe video above. Banish boring baked fish with this sweet n&#039; savoury, gently spiced Asian-style barbecue glaze. A quick finish under the broiler / grill caramelises the glaze for maximum flavour! For the most juicy and perfectly cooked fish, take the fish out when the internal temperature is 55C/135F. Serve with plain or flavoured rice, and some wholesome veggies to complete.

Asian Glazed Baked Barramundi (or other fish)

cornstarch

water

soy sauce (, all-purpose

tbsp sesame oil

Chinese black vinegar or rice vinegar ((Note 3))

mirin ((Note 4))

tsp sambal oelek (,

tsp Chinese Five Spice ((Note 6))

garlic (, finely minced)

tsp ginger (, finely grated)

Sichuan pepper (,

Sesame seeds

onions ((Note 8))

Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.

Cornflour slurry: Mix water and cornflour in a small bowl.

Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste – thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.

Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.

Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.

Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.

Absolutely delicious served with your coconut rice. Everything cooked perfectly. Thank you for your amazing recipes.

This was outstanding ! We did an asian salad on the side - was no left overs

What a surprise. Once again, a great success. Served with one of your noodle dishes, this recipe was amazing. It makes me such a great cook to have details such as fish temperatures and notes in your recipes. 
Oh Nagi. We love you so much.

Followed your recipe (used wine, not mirin, per your note)….delicious!

This was delicious! I cooked in the air fryer for 15 mins and fish was perfect. Served with coconut lime and coriander rice (in rice cooker and also perfect!)

Turned out great! We used it as a filming for onigiri/rice balls

I followed the recipe, but I think four tablespoons of corn starch is too much. It made the glaze too jelly like. I will definitely make again, but use half the cornstarch. Should e good.

Delicious but be careful if you use parchment paper under your broiler as directed! Don't ask how I found this out.  Fortunately I caught the situation before my dinner went up in flames.

This looks amazing! I just got back last week from a Viking cruise to Australia/New Zealand and did a Kitchen Table the one day where 10 of us helped the chef make barramundi fish cakes. They were awesome so looking up recipes for this wonderful fish.

Delicious!
I cooked this to celebrate my daughter finishing her masters degree.  It was way up to the happy occasion!!!  Looked and tasted like a celebration :)
Thank you

Absolutely amazing, a perfect balance of flavour and bite.

Top 7 white fish recipe recipes from across the web

The most viewed white fish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baja fish tacos

Garlic Basil Barramundi Skillet wit...

Brown butter-poached halibut with c...

White Fish with Tomato Basil White ...

Thai-Inspired Coconut Poached Fish

Thai-Inspired Coconut Cod

Asian Glazed Baked Barramundi (or o...

Top 7 white fish recipe recipes from across the web

The most viewed white fish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baja fish tacos

Garlic Basil Barramundi Skillet wit...

Brown butter-poached halibut with c...

White Fish with Tomato Basil White ...

Thai-Inspired Coconut Poached Fish

Thai-Inspired Coconut Cod

Asian Glazed Baked Barramundi (or o...

The most viewed white fish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine