- 4 (2-by-4-inch) cod fillets
- Salt and freshly ground black pepper
- About 4 cups extra-virgin olive oil, as needed to submerge fish
- 1 sprig fresh rosemary
- 3 sprigs fresh lavender, or 1 tablespoon dried lavender, plus a few sprigs for garnish
- ½ garlic clove
- ½ garlic clove Coarse sea salt
- High-quality extra-virgin olive oil, ideally one with grassy notes
- Toasted buckwheat or nuts
Preheat the oven to 350°F.
Season the fish with salt and pepper. Pour a little oil in a roasting pan and place the fillets in one layer in the pan. Add enough oil to fully submerge the fish. Throw in the rosemary, lavender, and garlic and place the pan in the oven. Cook for about 15 minutes, checking for doneness about every 5 minutes. A bit of white might ooze out of the fish; this is just protein and it’s totally normal. When the fish is done, ready to flake apart but still somewhat translucent in the center, take it out of the pan using a fish spatula and let it rest for 3 minutes.
Pat the fish with a paper towel to remove any excess cooking oil, then finish with sea salt, the high-quality oil, and a scattering of toasted buckwheat, if using.
To make the Charred Spring Onions
Grapeseed or vegetable oil
8 small spring onions, quartered
Heat your grill until smoking hot, then use your grill brush to scour off any bits from the grate. Roll up a dish towel, coat it lightly with grapeseed oil (key word being lightly; you don’t want to start a grease fire), and rub it along the grate so your food doesn’t stick.
Toss the spring onions in olive oil and season with salt.
Cover half the surface of your grill with aluminum foil. This is so the more delicate green half of the onion won’t overcook, since it cooks much more quickly. Place the onion horizontally so that the green part rests on the foil but the bulb is directly on the grate. Grill until there ’s a good sear on the onion and it is crisp-tender on the inside.
If you don’t have a grill, no worries—just char the onion in a cast-iron skillet, green part and all.
Reprinted from Twenty Dinners. Copyright © 2015 by Ithai Schori and Chris Taylor. Photographs copyright © 2015 by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.