White fish can be kind of boring, but this just means it’s a great blank slate for more exciting flavors. I used tilapia for this, but you can use whatever white fish looks good at the store. Fish is a great low calorie protein source and provides micronutrients and omega-3s. I’d recommend serving this with brown rice or quinoa and a side vegetable (although I served it with Roasted Eggplant, the flavors competed so I’d recommend something a little blander to really let the fish shine).
This is a really fast recipe, so it’s great for a weeknight, or on a busy day when you’ve been running errands (like grocery shopping so your fish is super fresh), it probably takes less than 30 minutes to have delicious flavorful fish. You can also use frozen fish if that’s what you have on hand, just take it out the night before and let it thaw in the fridge before cooking.
Adapted from The Kitchn
- 3 large tilapia fillets
- 6 garlic cloves, minced or pressed
- 2 inches ginger, peeled and grated (I recommend keeping your ginger root frozen and then finely chopping it after you’ve peeled it. It’s less stringy when frozen)
- 1/4 cup soy sauce
- 1/2 cup white wine
- 2 tsp sesame oil
- chopped cilantro and/or scallions for garnish
Preheat oven to 475°F. Rinse and pat the fish dry and season lightly with salt and pepper. Place fish in glass baking dish (I overlapped the thinner parts of the fish to get it all in the pan which worked well). In a blender, food processor, or magic bullet, blend minced garlic, grated ginger, soy sauce, white wine, and sesame oil. Pour sauce over the fish and rub it in a little. Bake for 8-10 minutes until fork tender (fish should flake a bit when poked with a fork).