Light-textured white fish such as cod, flounder, and snapper are subtly flavored, and can even seem bland. If you can get them very fresh, say hounds, they are terrific simply sautéed in butter or oil and seasoned with salt and pepper, and perhaps a squeeze of lemon. Otherwise, your best bet may be to cook them with robustly flavored ingredients, like in CHOW’s Roasted Cod with White Beans, Tomatoes, and Truffle Oil, from chef Eric Ripert.

JaneEYB bakes white fish fillets two ways using olives for flavor. She either spreads the fillets with tapenade, then presses on a mixture of fresh breadcrumbs, chopped parsley, and grated Parmesan and drizzles with olive oil, or tops the fillets with a mixture of chopped tomatoes, minced garlic, black olives, and basil; for either prep, bake at 450°F for 10 to 15 minutes.

BobB dredges white fish in seasoned flour, pan-fries it, and serves it with a spicy rémoulade-style sauce made from 1/2 cup mayonnaise, juice of 1/2 lemon, 1/4 cup chopped pickled jalapeños, and 1 teaspoon hot sauce, or to taste.

hannaone lightly brushes fish such as flounder or sole with toasted sesame oil, seasons with salt and pepper, and refrigerates for half to one hour, then pan-fries on high heat until the thin edges crisp up.

Discuss: White fish is BLAND. What to do?

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