16 Delicious White Fish Recipes for Every Occasion

Ever find yourself staring into the fridge, wondering what to do with that beautiful piece of white fish you picked up? You’re in luck! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some good old-fashioned comfort food, we’ve got 16 mouthwatering recipes that’ll turn that fish into a masterpiece. Dive in and discover your next favorite dish!

Garlic Butter Baked White Fish

Oh, the joys of a dish that’s as easy to make as it is delicious to devour! Our Garlic Butter Baked White Fish is here to save your weeknight dinners with minimal fuss and maximum flavor. Let’s dive into the buttery, garlicky goodness that’ll have your taste buds doing a happy dance.

Ingredients

• For the fish: 4 white fish fillets (like cod or tilapia), 1/2 tsp salt, 1/4 tsp black pepper
• For the garlic butter sauce: 4 tbsp unsalted butter (melted), 4 garlic cloves (minced), 1 tbsp lemon juice, 1/2 tsp paprika
• For garnish: 2 tbsp fresh parsley (chopped), lemon wedges

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish. This ensures your fish won’t stick and makes cleanup a breeze.
2. Place the fish fillets in the prepared dish and season both sides with salt and black pepper. Even seasoning is key to a flavorful bite.
3. In a small bowl, mix together the melted butter, minced garlic, lemon juice, and paprika. Drizzle this heavenly mixture over the fish, making sure each fillet is well-coated.
4. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. Overbaking is the enemy of moist fish, so keep an eye on it!
5. Garnish with chopped parsley and serve with lemon wedges on the side for that extra zing.

Every bite of this Garlic Butter Baked White Fish is a tender, flaky delight, bursting with rich buttery and garlicky flavors. Serve it over a bed of quinoa or with a side of roasted veggies for a meal that’s as nutritious as it is delicious.

Lemon Herb Grilled White Fish

Zesty and zippy, this Lemon Herb Grilled White Fish is your ticket to a flavor-packed dinner that’s as easy as it is delicious. Perfect for those evenings when you want to impress without the stress, this dish is a bright, herby delight that’ll have everyone at the table hooked from the first bite.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the fish:
  • 4 white fish fillets (about 6 oz each)
  • Lemon slices for garnish

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, parsley, dill, garlic, salt, and pepper to create the marinade.
2. Place the fish fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well coated. Let marinate in the refrigerator for at least 30 minutes, flipping halfway through for even flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the fish from the marinade, letting excess drip off, and place on the grill. Cook for 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
5. Transfer the grilled fish to a serving platter, garnish with lemon slices, and serve immediately.

Just like that, you’ve got a dish that’s bursting with fresh, tangy flavors and a texture so tender it practically melts in your mouth. Serve it atop a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is delicious.

Crispy Pan Fried White Fish

Mmm, let’s talk about turning that humble white fish into a crispy, golden masterpiece that’ll have your taste buds doing a happy dance. Perfect for those nights when you’re craving something deliciously simple yet impressively crunchy.

Ingredients

• For the fish:
  • 4 white fish fillets (like cod or tilapia), about 6 oz each
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the egg wash:
  • 2 large eggs
  • 1 tbsp water
• For the crust:
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
• For frying:
  • 1/4 cup vegetable oil

Instructions

1. Pat the fish fillets dry with paper towels to ensure maximum crispiness.
2. In a shallow dish, mix the flour, salt, and pepper. This is your first layer of flavor.
3. In another dish, whisk together the eggs and water for the egg wash. It’s the glue that holds the magic together.
4. In a third dish, combine the panko, garlic powder, and paprika. This is where the crunch comes from.
5. Dredge each fillet in the flour mixture, shaking off any excess. Dip into the egg wash, then coat thoroughly with the panko mixture. Tip: Press gently to help the breadcrumbs adhere.
6. Heat the oil in a large skillet over medium-high heat until shimmering, about 350°F. Tip: A sprinkle of panko should sizzle upon contact.
7. Carefully add the fillets to the skillet, cooking for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
8. Transfer to a paper towel-lined plate to drain any excess oil.

Crunch into that perfectly crispy exterior to reveal the tender, flaky fish inside. Serve it up with a zesty tartar sauce or atop a bed of greens for a meal that’s anything but boring.

White Fish Tacos with Avocado Lime Sauce

Craving something that’s a breeze to whip up yet screams gourmet? These white fish tacos with avocado lime sauce are your ticket to taco night glory, no passport required.

Ingredients

• For the fish:
  • 1 lb white fish fillets (like cod or tilapia)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt to taste
• For the avocado lime sauce:
  • 1 ripe avocado
  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1/4 cup cilantro, chopped
  • Salt to taste
• For serving:
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • Lime wedges

Instructions

1. Preheat your skillet over medium heat (about 350°F) and brush it with olive oil to prevent sticking.
2. Season the fish fillets evenly with chili powder, cumin, garlic powder, and salt. Tip: Let the fish sit with the spices for 5 minutes to absorb all the flavors.
3. Cook the fish in the skillet for 3-4 minutes per side, until it flakes easily with a fork. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly crispy.
4. While the fish cooks, mash the avocado in a bowl and mix in sour cream, lime juice, cilantro, and salt until smooth. Tip: For a smoother sauce, blend the ingredients in a food processor.
5. Warm the tortillas in a dry skillet for about 30 seconds per side or until they’re soft and pliable.
6. Assemble the tacos by placing a piece of fish on each tortilla, topping with shredded cabbage, diced tomatoes, and a generous dollop of avocado lime sauce. Serve with lime wedges on the side.

Now, these tacos aren’t just a meal; they’re a fiesta in your mouth with the creamy avocado lime sauce playing the lead. Not to mention, the crispy fish and fresh toppings create a texture party that’s hard to resist. Serve them up with an extra squeeze of lime and watch them disappear before your eyes.

White Fish and Vegetable Stir Fry

Wow, who knew that a dish as simple as White Fish and Vegetable Stir Fry could pack such a flavorful punch? Perfect for those nights when you’re craving something light yet satisfying, this recipe is a game-changer for busy bees and foodies alike.

Ingredients

• For the marinade:
  • 1 lb white fish fillets, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder
• For the stir fry:
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots), sliced
  • 1 tbsp olive oil
  • 1/2 tsp red pepper flakes
• For the sauce:
  • 1/4 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tsp honey

Instructions

1. In a bowl, combine the fish pieces with soy sauce, olive oil, and garlic powder. Let it marinate for 15 minutes. Tip: Don’t skip the marinating time; it’s the secret to flavorful fish!
2. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the marinated fish and cook for 3-4 minutes until slightly golden. Remove and set aside. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly seared.
3. In the same pan, add the mixed vegetables and red pepper flakes. Stir fry for 5 minutes until vegetables are tender-crisp.
4. Whisk together chicken broth, soy sauce, and honey in a small bowl. Pour over the vegetables and bring to a simmer.
5. Return the fish to the pan, tossing gently to coat with the sauce. Cook for another 2 minutes to heat through. Tip: A gentle toss prevents the fish from breaking apart.

Kick back and enjoy the tender, flaky fish mingling with the crisp veggies in a sauce that’s just the right amount of sweet and spicy. Serve it over a bed of fluffy rice or noodles for an extra comforting meal that’ll have everyone asking for seconds.

White Fish en Papillote with Herbs

Today’s the day to ditch the takeout menus and wrap your dinner in parchment paper for a change—literally! ‘White Fish en Papillote with Herbs’ is your ticket to a fuss-free, flavor-packed meal that’ll have you feeling like a gourmet chef without the hassle.

Ingredients

• For the fish: 2 white fish fillets (like cod or halibut, about 6 oz each), 2 tbsp olive oil, salt to taste, freshly ground black pepper to taste
• For the herbs and aromatics: 2 cloves garlic (minced), 1 lemon (thinly sliced), 2 sprigs fresh thyme, 2 sprigs fresh rosemary
• For the veggies: 1 cup cherry tomatoes (halved), 1 small zucchini (sliced into thin rounds), 1/4 cup white wine

Instructions

1. Preheat your oven to 400°F (204°C). This ensures your fish cooks evenly and gets that perfect steam in the pouch.
2. Cut two large pieces of parchment paper, about 12×16 inches each. Fold each in half, then unfold to create a crease for your pouch.
3. Place one fish fillet on one side of each parchment piece. Drizzle each with 1 tbsp olive oil, then season with salt and pepper. Tip: Don’t skimp on the seasoning—it’s your flavor foundation!
4. Divide the minced garlic, lemon slices, thyme, and rosemary between the two fillets, placing them on top of the fish.
5. Arrange the cherry tomatoes and zucchini slices around each fillet. Pour 2 tbsp of white wine over each serving. Tip: The wine adds moisture and a subtle depth of flavor, so don’t skip it!
6. Fold the parchment paper over the fish and veggies, then crimp the edges tightly to seal the pouch. Tip: A well-sealed pouch is key to trapping steam and cooking everything to perfection.
7. Place the pouches on a baking sheet and bake for 15 minutes. The fish is done when it flakes easily with a fork.

Open your pouches to reveal a fragrant, steaming masterpiece. The fish is tender and flaky, infused with the bright flavors of lemon and herbs, while the veggies are perfectly tender. Serve it straight from the parchment for a dramatic tableside reveal that’s sure to impress.

Spicy White Fish Curry

Hold onto your taste buds, folks, because we’re about to dive into a Spicy White Fish Curry that’s so flavorful, it’ll make your kitchen smell like a gourmet restaurant in Mumbai. This dish is the perfect blend of heat, heart, and a whole lot of yum.

Ingredients

• For the curry base:
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
• For the fish:
  • 1 lb white fish fillets (like cod or halibut), cut into chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnish:
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the chopped onion, sautéing until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
4. Pour in the coconut milk, then whisk in the curry powder, turmeric, and cayenne pepper until smooth. Let the sauce simmer for 10 minutes to thicken slightly.
5. Season the fish chunks with salt and black pepper, then gently add them to the skillet. Tip: Don’t stir too much to keep the fish intact.
6. Cover and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Tip: Check at the 8-minute mark to avoid overcooking.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

You’ll love how the creamy coconut milk balances the fiery spices, while the tender fish melts in your mouth. Serve it over steamed rice or with naan bread to soak up every last drop of that delicious curry.

White Fish Chowder

Get ready to dive spoon-first into a bowl of comfort with our White Fish Chowder that’s so good, it’ll make you forget about your ex. This creamy, dreamy dish is the culinary equivalent of a warm hug on a chilly day, packed with flavors that sing in perfect harmony.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
• For the fish and veggies:
  • 1 lb white fish fillets (like cod or haddock), cut into chunks
  • 2 medium potatoes, diced
  • 1 cup corn kernels
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to bubble, about 1 minute.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Pour in the chicken broth, whole milk, and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the diced potatoes to the pot, cooking until they’re tender when pierced with a fork, about 10 minutes. Tip: Cut the potatoes into uniform pieces for even cooking.
5. Gently stir in the white fish chunks and corn kernels, cooking until the fish is opaque and flakes easily with a fork, about 5 minutes. Tip: Be gentle to keep the fish from breaking apart too much.
6. Season the chowder with salt, black pepper, and thyme, stirring to distribute the flavors evenly.

Rich and velvety, this chowder is a symphony of textures, from the tender fish to the creamy broth and the pop of sweet corn. Serve it with a sprinkle of fresh herbs or a side of crusty bread to soak up every last drop.

Grilled White Fish with Mango Salsa

Howdy, food lovers! If you’re looking to jazz up your dinner routine with something that screams summer, you’ve hit the jackpot. This grilled white fish with mango salsa is like a vacation on a plate—no passport required.

Ingredients

• For the fish:
  • 4 white fish fillets (about 6 oz each)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the mango salsa:
  • 1 large mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, juiced
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. While the grill heats, pat the fish fillets dry with paper towels to ensure a good sear.
3. Brush both sides of the fillets with olive oil, then season with salt, pepper, and garlic powder.
4. Place the fish on the grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork. Tip: Don’t flip the fish more than once to keep it from falling apart.
5. While the fish cooks, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa. Tip: Let the salsa sit for a few minutes to allow the flavors to meld.
6. Remove the fish from the grill and let it rest for 2 minutes before serving. Tip: Resting the fish ensures it stays juicy.
7. Top each fillet with a generous spoonful of mango salsa and serve immediately.

Every bite of this dish is a burst of freshness, with the flaky, perfectly grilled fish playing off the sweet and spicy salsa. Try serving it over a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is delicious.

White Fish Ceviche

Who knew that turning raw fish into a zesty, refreshing dish could be as easy as a squeeze of lime? White Fish Ceviche is your ticket to a no-cook, all-flavor meal that’s perfect for those days when the kitchen feels more like a sauna than a sanctuary.

Ingredients

• For the fish:
  • 1 lb fresh white fish (like tilapia or cod), diced into 1/2-inch cubes
  • 1 cup freshly squeezed lime juice (about 8-10 limes)
• For the mix-ins:
  • 1/2 cup red onion, finely diced
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and minced
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large glass bowl, combine the diced white fish and lime juice, ensuring the fish is completely submerged. Cover and refrigerate for 20 minutes—the acid in the lime will ‘cook’ the fish to perfection.
2. While the fish is marinating, prep your mix-ins: dice the red onion, cucumber, and halve the cherry tomatoes. Pro tip: Soaking the red onion in cold water for 5 minutes before adding can mellow its bite.
3. After 20 minutes, drain half of the lime juice from the fish. Gently fold in the red onion, cucumber, cherry tomatoes, cilantro, and jalapeño.
4. Season with salt and black pepper, then give everything a gentle toss to combine. Taste and adjust seasoning if needed—remember, the flavors will continue to meld as it sits.
5. Serve immediately or let it chill in the fridge for up to an hour for even more flavor infusion. For a show-stopping presentation, serve in individual glasses or avocado halves.

Here’s the scoop: this ceviche is a vibrant, tangy symphony with just the right amount of crunch from the veggies. Pair it with crispy tortilla chips or atop a tostada for that perfect bite of summer any day of the year.

White Fish with Tomato and Olive Sauce

Just when you thought white fish couldn’t get any more exciting, along comes this zesty tomato and olive sauce to prove you wrong. It’s like a Mediterranean vacation on a plate, minus the airfare and the questionable sunburn.

Ingredients

• For the fish:
  • 4 white fish fillets (about 6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup pitted kalamata olives, sliced
  • 1 tbsp capers
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F. This ensures your fish cooks evenly, avoiding any sad, undercooked spots.
2. Season the fish fillets with salt and pepper on both sides. Think of it as giving them a little flavor jacket.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the fish fillets and sear for 2 minutes per side. You’re looking for a golden crust that’ll make your heart sing.
4. Remove the fish from the skillet and set aside. In the same skillet, add 2 tbsp olive oil, then sauté the onion and garlic until soft, about 3 minutes. This builds a flavor base that’s the culinary equivalent of a solid friendship.
5. Stir in the diced tomatoes, olives, capers, oregano, and red pepper flakes. Let the sauce simmer for 5 minutes, allowing the flavors to marry like they’re in a rom-com montage.
6. Return the fish to the skillet, nestling it into the sauce. Transfer the skillet to the oven and bake for 10 minutes, or until the fish flakes easily with a fork.

Perfectly tender fish meets a sauce that’s bold, briny, and just a little spicy. Serve it over a heap of couscous or with crusty bread to sop up every last drop of that glorious sauce.

Baked White Fish with Parmesan Crust

Get ready to dive fork-first into a dish that’s as easy to make as it is to devour—Baked White Fish with Parmesan Crust. This recipe is your ticket to a crispy, cheesy, and utterly delicious dinner that’ll have everyone at the table fishing for compliments.

Ingredients

• For the fish:
  • 4 white fish fillets (like cod or tilapia), about 6 oz each
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the crust:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp garlic powder
  • 1 tsp paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the fish fillets on the prepared baking sheet. Drizzle with olive oil and season both sides with salt and pepper.
3. In a small bowl, mix together the Parmesan cheese, breadcrumbs, melted butter, garlic powder, and paprika until well combined.
4. Evenly divide the Parmesan mixture over the top of each fish fillet, pressing lightly to adhere.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
6. For an extra crispy crust, broil for the last 2 minutes of cooking—just keep an eye on it to prevent burning.

Delight in the contrast of the crispy, savory crust against the tender, flaky fish. Serve it atop a bed of greens for a light meal or alongside roasted veggies for a heartier dinner. Either way, it’s a catch!

White Fish and Potato Bake

Picture this: a dish so effortlessly delicious, it’ll make your weeknight dinners feel like a gourmet getaway. Our White Fish and Potato Bake is here to save the day, combining flaky fish, tender potatoes, and a sprinkle of magic (okay, maybe just some herbs) for a meal that’s as easy to make as it is to devour.

Ingredients

• For the bake:
  • 1 lb white fish fillets (like cod or haddock)
  • 2 large potatoes, thinly sliced
  • 1 small onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C). This ensures your bake cooks evenly and gets that golden top we’re all craving.
2. In a large bowl, toss the sliced potatoes and onion with olive oil, salt, pepper, garlic powder, and paprika until everything is well coated. Tip: Uniform slices mean even cooking, so take your time here.
3. Spread the potato and onion mixture in a single layer on a baking dish. Bake for 20 minutes, or until the potatoes start to soften. This pre-cooking step is a game-changer for texture.
4. Place the white fish fillets on top of the partially cooked potatoes. Sprinkle with Parmesan cheese. Tip: Pat the fish dry before adding to avoid excess moisture.
5. Return the dish to the oven and bake for another 15-20 minutes, or until the fish flakes easily with a fork and the cheese is bubbly. Visual cue: Look for that golden-brown cheese crust.
6. Garnish with fresh parsley before serving. Tip: Fresh herbs add a pop of color and freshness that elevates the whole dish.

Every bite of this bake is a harmony of textures—crispy edges, tender fish, and soft potatoes—all brought together with a savory cheese crust. Serve it straight from the oven with a side of steamed greens, or get fancy with a drizzle of lemon aioli for that extra zing.

White Fish with Lemon Caper Sauce

Oh, the joys of a dish that’s as light and breezy as a summer day but packs a punch of flavor that’ll make your taste buds dance! This white fish with lemon caper sauce is your ticket to a gourmet meal without the fuss, perfect for those nights when you want to impress but keep it simple.

Ingredients

• For the fish:
  • 4 white fish fillets (about 6 oz each)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your skillet over medium-high heat and add olive oil. Wait until the oil shimmers but doesn’t smoke, about 2 minutes.
2. Season both sides of the fish fillets with salt and pepper. Gently place them in the skillet. Cook for 3-4 minutes per side until golden and flaky. Remove and set aside on a warm plate.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
4. Pour in chicken broth and lemon juice, scraping up any browned bits for extra flavor. Simmer for 2 minutes to reduce slightly.
5. Stir in capers and parsley, then return the fish to the skillet. Spoon sauce over the fillets and heat through for 1 minute.
6. Tip: For an extra zing, add a pinch of lemon zest to the sauce. Tip: Always pat your fish dry before seasoning to ensure a perfect sear. Tip: Let the fish rest for a minute after cooking to redistribute juices.

And just like that, you’ve got a dish that’s as vibrant as a sunset with flavors that sing in harmony. Serve it over a bed of quinoa or with a side of roasted asparagus for a meal that’s as nutritious as it is delicious.

White Fish Burgers with Tartar Sauce

Yummy doesn’t even begin to cover these White Fish Burgers with Tartar Sauce—think of them as the ocean’s answer to your burger cravings, but with a fancy twist that’ll make your taste buds do a happy dance.

Ingredients

• For the burgers:
  • 1 lb white fish fillets, skinless
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the tartar sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp lemon juice
  • 1/2 tsp dill weed
• For serving:
  • 4 burger buns
  • Lettuce leaves
  • Sliced tomato

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. In a large bowl, flake the white fish fillets into small pieces.
3. Add breadcrumbs, beaten egg, mayonnaise, lemon juice, salt, and pepper to the bowl. Mix until well combined.
4. Form the mixture into 4 equal-sized patties.
5. Grill or cook the patties for 4-5 minutes on each side, or until golden brown and cooked through.
6. While the patties cook, mix mayonnaise, sweet pickle relish, lemon juice, and dill weed in a small bowl to make the tartar sauce.
7. Toast the burger buns lightly on the grill or in a toaster for about 1 minute.
8. Assemble the burgers by placing a lettuce leaf and a slice of tomato on the bottom half of each bun, followed by a fish patty and a generous dollop of tartar sauce. Top with the other half of the bun.

Mouthwatering is the word when you bite into these burgers—the crispy exterior gives way to a tender, flaky interior, all hugged by the creamy, tangy tartar sauce. Serve them with a side of sweet potato fries for a meal that’s as fun to eat as it is to make.

White Fish and Shrimp Paella

Ready to dive into a dish that’s as fun to make as it is to devour? Our White Fish and Shrimp Paella is a seaside symphony that’ll have your taste buds dancing the flamenco!

Ingredients

• For the base:
  • 2 cups short-grain rice
  • 4 cups chicken broth
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 tsp smoked paprika
  • 1 pinch saffron threads
• For the seafood:
  • 1 lb white fish fillets, cut into chunks
  • 1 lb shrimp, peeled and deveined
  • 1 lemon, juiced
  • Salt to taste
• For garnish:
  • 1/4 cup chopped parsley
  • Lemon wedges

Instructions

1. Heat olive oil in a large paella pan over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
2. Stir in smoked paprika and saffron, cooking for 1 minute until fragrant.
3. Add rice to the pan, stirring to coat with the oil and spices, about 2 minutes.
4. Pour in chicken broth, bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, without stirring, to develop the socarrat (that delicious crispy bottom).
5. Season fish and shrimp with lemon juice and salt. Arrange on top of the rice, pressing lightly into the mixture.
6. Cover the pan with a lid or foil, cooking for another 10 minutes until seafood is opaque and rice is tender.
7. Remove from heat, sprinkle with parsley, and let rest for 5 minutes before serving.
8. Garnish with lemon wedges for that extra zing.

This paella boasts a crispy bottom layer with fluffy, flavorful rice and perfectly cooked seafood. Serve it straight from the pan for a show-stopping centerpiece at your next dinner party!

Conclusion

Ready to dive into the world of white fish? This roundup offers 16 versatile recipes perfect for any meal, from weeknight dinners to special occasions. Whether you’re a seasoned chef or just starting out, there’s something here to inspire your next culinary adventure. Don’t forget to try these dishes, share your favorites in the comments, and pin this article to your Pinterest board for easy access to delicious ideas!