Pan-fried cod with scallion-ginger sauce and coconut braised cabbage

In addition to my CSA pick up this week I received another delivery from Sitka Salmon Shares which is similar to a farm share but delivers fish straight from Alaskan fisherman to our doorstep every month. Like the farm share, it can be a challenge to find ways to use up so much of one seasonal variety in this case, cod. We’ve had plenty of fish tacos, fish stew and other recipes that call for a mild tasting fish. I was looking for a recipe that would also use up some of the vegetables from this weeks farm share and then came across a recipe in Bon Appetit for Cod with Scallion-Sesame Butter. I made a few adjustments to the recipe and served it with sliced cabbage braised in coconut oil and a side of farro. The fish itself took about 15 min in total to prepare and made a perfect weeknight meal.

Pan-Fried cod with scallion-ginger sauce and coconut braised cabbage

  • Servings: 2-4
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Adapted from Bon Appetit


  • 4 small to medium pieces of cod or other flakey whitefish fillets
  • 2 tbs cornstarch (all purpose flour will work too)
  • 6 tbs olive oil (divided)
  • 1 bunch of scallions or spring onions, thinly sliced
  • 4 tbs of butter
  • 1 tsp toasted sesame oil
  • 1 small piece of ginger, chopped
  • 2 garlic cloves, thinly sliced
  • Lemon wedges and fresh parsley for serving


  1. Pat fish dry, sprinkle with salt on one side and cornstarch. Meanwhile heat nonstick skillet with 2 tbs of olive oil. Add pieces of fish, cornstarch side down. Cook 6-8 minutes sharking pan occasionally, until fish starts to crisp. Flip fish and cook 1-2 minutes on the other side until cooked through.
  2. While fish is cooking, prepare scallions and place in heat proof mixing bowl. In a small saucepan combine butter, sesame oil, ginger, garlic and remaining 4 tbs olive oil. Cook until butter starts to foam and slightly brown, pour immediately over scallions and let cool in bowl.
  3. Pour scallion butter over fish, serve with lemon wedges and chopped parsley. Serve with rice or farro and a side of braised cabbage.
  4. For Braised Cabbage: Combine 1 small head of sliced cabbage with two tbs coconut oil braise until cabbage softens about 10 mins. Add salt and pepper to taste. Can be made a day ahead and reheated to serve with fish.

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