Roasted Fish with Soy, Ginger, and Scallions

White fish fillets
Soy sauce
Rice wine
Lots of grated ginger
Lots of chopped scallions
Chopped garlic (optional)
Sesame or chili oil (optional)

Rice and greens for serving

Buy a few fillets of the white-fleshed fish you like best, then put a sheet pan in a 425-degree oven and let it get hot.

Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some garlic in there, if you like, and a dash of hot chile oil or sesame oil.

Salt and pepper the fish, then pull the hot sheet pan out of the oven and get some neutral oil on it. Add the fish to the hot pan carefully, put it in the oven and roast for a minute or so, then paint the sauce onto the fillets and cook for a minute or so longer, until the fish has just cooked through.

Serve with rice and greens.