Fish A La Plancha Recipe

Preheat oven to 220°C (425°F). On a rimmed baking sheet toss quartered turnips with olive oil, 3/4 tsp kosher salt, 1/4 tsp black pepper and thyme. Spread in a single layer.

Roast for 20–25 minutes, tossing once halfway, until turnips are golden at the edges and tender when pierced with a knife. Keep warm.

In a small saucepan over medium heat, combine dashi stock, light soy, and mirin. Bring to a gentle simmer and reduce by about one-third (2–3 minutes) to concentrate flavor. Remove from heat and let cool for 1 minute.

In a separate small bowl, cut cold butter into 1-tablespoon pieces. Return the reduced dashi mixture to very low heat or a warm double boiler and whisk in butter pieces a few at a time, creating an emulsion (like a warm compound butter). Do not let the mixture boil; keep it gently warm so butter melts and emulsifies into a silky sauce.

Stir in toasted sesame oil and minced chives. Taste and adjust seasoning with a pinch of salt if needed. Keep the dashi butter warm (low heat) until plating.

Pat fish fillets very dry with paper towels. Season both sides lightly with kosher salt (about 1 tsp total) and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while the pan heats.

Heat a heavy cast-iron skillet or plancha (flat griddle) over high heat until smoking hot. Add the neutral oil and spread immediately to coat the surface.

Place fillets skin-side down (if skin-on) onto the hot surface. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook undisturbed for 3–4 minutes (depending on thickness) until the skin is deeply golden and crisp and the fish is about two-thirds cooked through.

Flip the fillets and cook for an additional 1–2 minutes until just cooked through and opaque (internal temperature ~56–60°C / 133–140°F for medium). Remove fish to a warm plate and let rest 1–2 minutes.

Spoon warm dashi butter over the fillets just before serving (about 1–1.5 tbs per fillet).

Arrange a portion of roasted turnips on each plate. Place a fish fillet atop or beside the turnips.

Ladle 1–1.5 tbs dashi butter over each fillet and a few drops over turnips. Scatter microgreens or baby watercress and a sprinkle of shredded nori or bonito flakes if using.

Serve immediately with lemon wedges and optional pickled turnip slices on the side.