Baked Fish with Scallion-Wine Butter
Perfectly cooked and sublimely tender, this white fish is scented with butter, white wine, scallions, and thyme. The ingredient list is short, the cooking process is easy, and this amazing dish explodes with flavor.
You will love how flavorful this butter sauce is. And it’s so versatile, you can use it on any fish or shellfish you like. I chose halibut, but you can use any white fish, tuna, salmon, shrimp, scallops, and lobster. It’s also great on chicken, steak, and pork!
The blistered tomatoes on the side are a great addition too. While they’re not necessary, they add a wonderful sweetness and pop of color. Plus, the only prep work you have to do is halve them!
This fish is baked, so meal prep and cleanup couldn’t be easier. Baking seafood is a great way to guarantee tremendous flavor – from the golden brown outside of the fish to the tender middle. Oftentimes, fish cooked in a skillet can get too dark before the center is cooked (especially with a thick fillet like the one I used here). Baking ensures perfectly cooked fish, and since we line the pan first, once the fish is cooked – you simply toss the lining you used (either parchment paper or foil).
Do you need to add the wine? I love the sweet/tangy flavor white wine adds to the butter sauce, but you can certainly leave it out. We use just 2 tablespoons, so you can simply leave it out, or replace it with about 2 tablespoons of broth if you want a thinner sauce.
How should you serve your baked fish with scallion-wine butter? I served our fish with a spring mix salad (lightly dressed with a lemon vinaigrette) and fluffy quinoa. You can serve your meal with your favorite grain, roasted potatoes, and/or warm bread on the side.
Baked Fish with Scallion-Wine Butter
Ingredients
- 4 white fish fillets, about 6 ounces each
- Salt and freshly ground black pepper
- 3 tablespoon butter
- 2 tablespoons white wine
- 2 tablespoons chopped scallions, green onions
- 1/2 teaspoon dried thyme
- 1/2 cup cherry tomatoes or grape tomatoes, halved
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- Arrange the halibut on the prepared pan and season with salt and black pepper. Arrange the tomatoes alongside the fish. Set aside.
- Melt the butter in a small saucepan over medium-high heat. When the butter is bubbly, add the wine, scallions, and thyme. Cook for 1 minute, until the sauce reduces slightly. Pour the butter sauce over the halibut fillets.
- Bake for 8 to 10 minutes, until the fish is fork-tender (a meat thermometer should read 130 to 135 degrees; cooking time depends on the thickness of your fillets) and the tomatoes are blistered.