Many different sauces complement simply cooked fish. Some come together quickly while the fish is cooking and others can be made ahead of time and used as needed.

Create a fast and flavorful sauce with butter and aromatic ingredients. todao cooks chopped shallots and grated ginger in butter, adds a splash of wine and reduces it by half, then strains the mixture and drizzles it on the fish when serving. To accompany salmon, CocoTO likes to simmer butter, shaved garlic, capers, and rosemary until the garlic softens.

Equally simple is teriyaki sauce. Helvella brushes this popular condiment—made from soy sauce, a bit of brown sugar, rice vinegar, garlic, and fresh ginger—over fish before broiling it. mrsfury loves a balsamic reduction on fish: Just simmer the vinegar down and finish with a bit of butter.

Freezer-friendly sauces like pesto, romesco, and duxelles make quick work of dinner if you store them in serving-size portions to mix and match with the fillet of the day.

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