22 Healthy and Delicious Fall White Fish Recipes To Try

As the crisp air of autumn settles in, our kitchens begin to fill with comforting, hearty, and seasonal flavors.

While fall is often associated with pumpkins, apples, root vegetables, and warming spices, it’s also the perfect time to enjoy the light yet satisfying taste of white fish.

Mild, flaky, and versatile, white fish like cod, haddock, halibut, and tilapia pair beautifully with autumn ingredients such as squash, cranberries, sweet potatoes, Brussels sprouts, and sage.

In this collection of 22 fall white fish recipes, you’ll find everything from cozy stews and chowders to elegant baked dishes and creative seasonal pairings.

Whether you’re looking for a nourishing weeknight dinner, a festive holiday-worthy entrée, or a fresh twist on comfort food, these recipes highlight how beautifully white fish can adapt to the flavors of fall.

22 Healthy and Delicious Fall White Fish Recipes To Try

White fish may be delicate, but in the right recipe it becomes the perfect canvas for the bold, earthy, and sweet flavors of autumn.

From maple glazes and roasted vegetables to pumpkin sauces and cranberry relishes, these 22 fall white fish recipes bring seasonal charm to your dinner table.

They’re healthy, hearty, and versatile enough to suit both everyday meals and special occasions.

So the next time you’re at the market and spot fresh white fish alongside fall’s colorful harvest, you’ll know just how to bring them together in a cozy, flavorful dish.

Roasted White Fish with Autumn Vegetables and Herbs

This hearty roasted white fish recipe pairs the delicate flavors of flaky fish with earthy fall vegetables like carrots, parsnips, and butternut squash.

The dish is seasoned with rosemary, thyme, and garlic, creating a comforting yet light dinner perfect for crisp autumn evenings.

Ingredients:

• 4 fillets of white fish (such as cod, haddock, or halibut)
• 2 medium carrots, sliced into thin rounds
• 1 parsnip, peeled and chopped into chunks
• 2 cups butternut squash, cubed
• 1 small red onion, sliced into wedges
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 2 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• ½ tsp paprika
• Salt and black pepper to taste
• 1 lemon, sliced into thin rounds
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the carrots, parsnip, squash, and onion with 2 tablespoons of olive oil, garlic, thyme, rosemary, paprika, salt, and pepper until evenly coated.
3. Spread the vegetables on a parchment-lined baking sheet and roast for 20 minutes until they begin to soften.
4. Remove the sheet from the oven, push the vegetables to the sides, and place the white fish fillets in the center. Drizzle the fish with the remaining olive oil, season with salt and pepper, and lay lemon slices on top.
5. Return to the oven and roast for an additional 12–15 minutes, or until the fish flakes easily with a fork.
6. Serve the fish over the roasted vegetables, garnished with fresh parsley.

This roasted white fish dish delivers a balance of savory, citrusy, and earthy flavors that embody the coziness of fall.

It’s simple enough for weeknights but impressive enough to serve at a dinner gathering.

Creamy White Fish Chowder with Corn and Potatoes

Nothing says autumn comfort quite like a steaming bowl of chowder.

This creamy white fish chowder is packed with tender fish, sweet corn, and hearty potatoes, all simmered in a silky broth infused with herbs.

It’s warming, satisfying, and perfect for chilly fall evenings.

Ingredients:

• 1 lb white fish fillets (cod, haddock, or halibut), cut into bite-sized pieces
• 2 tbsp butter
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 medium Yukon gold potatoes, diced
• 1 cup sweet corn kernels (fresh or frozen)
• 4 cups fish stock (or chicken broth)
• 1 cup heavy cream
• 1 bay leaf
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• Oyster crackers or crusty bread for serving

Instructions:

1. In a large pot, melt the butter over medium heat. Add onion, celery, and garlic, sautéing until fragrant and softened, about 5 minutes.
2. Stir in the diced potatoes and thyme, then pour in the stock. Add the bay leaf, bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
3. Add the corn and cream, stirring gently. Let simmer for 5 minutes.
4. Place the fish into the chowder, simmering gently for another 8–10 minutes until the fish is opaque and flakes easily.
5. Season with salt and pepper, remove the bay leaf, and sprinkle in fresh parsley before serving.
6. Serve hot with oyster crackers or thick slices of rustic bread.

This creamy white fish chowder captures the essence of fall comfort food, combining rich creaminess with the freshness of the sea.

It’s a soul-warming meal that will quickly become a seasonal favorite.

Pan-Seared White Fish with Apple Cider Glaze and Brussels Sprouts

This recipe combines the sweetness of apple cider with the earthiness of Brussels sprouts and the delicate taste of white fish.

Pan-searing gives the fish a crisp golden crust, while the apple cider glaze brings a subtle autumn sweetness that elevates the entire dish.

Ingredients:

• 4 white fish fillets (such as tilapia, cod, or sea bass)
• 2 tbsp olive oil
• 1 lb Brussels sprouts, halved
• 1 medium shallot, thinly sliced
• 2 tbsp butter
• 1 cup apple cider
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp ground nutmeg
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add Brussels sprouts and shallot, season with salt and pepper, and sauté until caramelized and tender, about 8–10 minutes. Transfer to a plate and keep warm.
2. In the same skillet, heat the remaining olive oil. Pat the fish fillets dry, season with salt and pepper, and sear them skin-side down first. Cook for 3–4 minutes per side, until golden and flaky. Remove fish and set aside.
3. Reduce heat to medium and add butter to the skillet. Once melted, stir in apple cider, apple cider vinegar, Dijon mustard, and nutmeg. Let simmer for 6–8 minutes until the glaze thickens slightly.
4. Return the fish to the skillet, spooning the glaze over the fillets. Cook for 1–2 minutes to allow flavors to meld.
5. Plate the fish with Brussels sprouts on the side, drizzle with extra glaze, and garnish with fresh thyme sprigs.

This elegant yet approachable dish celebrates fall with seasonal ingredients like Brussels sprouts and apple cider.

The combination of sweet and savory flavors makes it an excellent choice for a cozy weeknight dinner or a festive autumn gathering.

Baked White Fish with Pumpkin Cream Sauce

This recipe celebrates fall with a velvety pumpkin cream sauce that pairs beautifully with tender baked white fish.

The creamy pumpkin base, enhanced with garlic, sage, and nutmeg, turns a simple fish dinner into a seasonal delight.

Ingredients:

• 4 white fish fillets (cod, halibut, or haddock)
• 1 cup pumpkin purée
• ½ cup heavy cream
• 2 garlic cloves, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp ground nutmeg
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. Season fish fillets with salt and pepper, then drizzle with olive oil. Place them in the prepared dish.
3. Bake for 12–15 minutes, or until fish flakes easily.
4. Meanwhile, prepare the sauce: In a saucepan, melt butter and sauté garlic for 2 minutes. Stir in pumpkin purée, heavy cream, nutmeg, and sage. Simmer for 5–7 minutes until smooth and thickened.
5. Remove fish from the oven, plate, and generously spoon pumpkin sauce over each fillet. Garnish with fresh parsley.

Baked white fish with pumpkin cream sauce is both comforting and refined, making it a perfect choice for cozy autumn dinners.

White Fish Stew with Root Vegetables and Kale

This hearty stew combines tender white fish with fall’s earthy root vegetables and leafy greens.

It’s a one-pot meal that warms the body and nourishes the soul during chilly evenings.

Ingredients:

• 1 lb white fish fillets (haddock, cod, or snapper), cut into chunks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 1 parsnip, diced
• 2 potatoes, cubed
• 2 garlic cloves, minced
• 4 cups vegetable or fish stock
• 2 cups chopped kale
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Add onion and garlic, cooking until softened.
2. Add carrots, parsnip, and potatoes. Stir in thyme and season with salt and pepper. Cook for 5 minutes.
3. Pour in the stock and add bay leaf. Bring to a boil, then simmer for 15 minutes until vegetables are tender.
4. Add kale and fish chunks, simmering gently for 8–10 minutes until fish is cooked through.
5. Serve hot with crusty bread.

This rustic fish stew is a nutrient-rich dish that captures the comforting flavors of fall in every spoonful.

Grilled White Fish with Maple-Glazed Acorn Squash

Grilled white fish gets a sweet-savory upgrade when paired with maple-glazed acorn squash.

The caramelized squash enhances the mild, flaky fish, creating a balanced autumn meal.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 acorn squash, seeded and sliced into wedges
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp cinnamon
• Salt and pepper to taste
• 1 lemon, cut into wedges

Instructions:

1. Preheat grill or grill pan.
2. Toss acorn squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper. Grill for 8–10 minutes until tender and caramelized.
3. Season fish fillets with salt and pepper. Grill for 3–4 minutes per side, until flaky.
4. Plate the fish with squash wedges and serve with lemon for a bright finish.

This dish highlights the sweetness of fall produce with maple-roasted squash, perfectly complementing the clean taste of grilled fish.

White Fish Risotto with Mushrooms and Sage

This creamy risotto marries the flavors of earthy mushrooms, fresh sage, and tender white fish.

It’s a luxurious fall dish that feels indulgent yet comforting.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 1 cup Arborio rice
• 4 cups warm chicken or vegetable stock
• 1 onion, finely diced
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup white wine
• 2 tbsp Parmesan cheese (optional)
• 1 tsp fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a pan. Add onion and cook until translucent.
2. Stir in mushrooms and cook until golden.
3. Add Arborio rice, stirring to coat. Pour in white wine and cook until absorbed.
4. Gradually add stock, one ladle at a time, stirring frequently until creamy.
5. In the final 10 minutes, stir in fish chunks and sage. Cook gently until fish is opaque.
6. Season with salt, pepper, and Parmesan (if using).

This white fish risotto offers a velvety texture and earthy autumn flavors, making it a special meal for cool evenings.

White Fish Curry with Sweet Potatoes and Spinach

This warming curry features chunks of white fish simmered with sweet potatoes, coconut milk, and fragrant spices. It’s a wholesome fall meal full of flavor and nutrition.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 1 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 2 medium sweet potatoes, cubed
• 1 can coconut milk (14 oz)
• 2 cups spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot. Sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder and cook for 1 minute.
3. Add sweet potatoes and coconut milk. Simmer 15 minutes until tender.
4. Add fish chunks and cook gently for 8–10 minutes. Stir in spinach until wilted.
5. Season and garnish with cilantro.

This fish curry is a vibrant fall dish, balancing warmth from spices with the natural sweetness of sweet potatoes.

White Fish Tacos with Roasted Butternut Squash Salsa

These fall-inspired tacos combine flaky white fish with a sweet and smoky butternut squash salsa, offering a seasonal twist on a classic favorite.

Ingredients:

• 1 lb white fish fillets (tilapia, cod, or haddock)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 2 cups butternut squash, cubed
• ½ red onion, diced
• 1 jalapeño, minced
• 2 tbsp lime juice
• 8 small tortillas
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. Mix roasted squash with onion, jalapeño, and lime juice to create salsa.
3. Season fish with chili powder, cumin, salt, and pepper. Pan-sear for 3–4 minutes per side until cooked.
4. Assemble tacos by filling tortillas with fish and topping with butternut squash salsa. Garnish with cilantro.

These tacos bring a fall harvest vibe to your table, combining the sweetness of squash with the zestiness of lime and spice.

White Fish with Cranberry-Orange Relish

This festive dish combines the mild flavor of white fish with a tangy cranberry-orange relish, making it perfect for fall gatherings and holiday-inspired dinners.

The bright, zesty relish enhances the delicate fish, creating a colorful seasonal plate.

Ingredients:

• 4 white fish fillets (such as halibut, cod, or snapper)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1 orange (zested and juiced)
• 2 tbsp honey or maple syrup
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place fish fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12–15 minutes until fish is flaky.
3. Meanwhile, make the relish: In a saucepan, combine cranberries, orange juice, zest, and honey. Simmer until cranberries burst and sauce thickens, about 10 minutes.
4. Spoon cranberry-orange relish over baked fish and garnish with parsley.

This white fish recipe brings together the freshness of citrus and the tartness of cranberries, offering a bright, autumn-inspired dish perfect for a holiday table.

White Fish and Wild Rice Casserole

A comforting baked casserole that layers white fish with nutty wild rice, mushrooms, and creamy sauce.

It’s a cozy fall recipe that can feed a family and makes excellent leftovers.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 2 cups cooked wild rice
• 1 onion, diced
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp butter
• 1 cup milk or cream
• ½ cup shredded cheese (optional)
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and sauté onion, garlic, and mushrooms until softened. Stir in thyme.
3. Mix cooked wild rice with sautéed vegetables. Spread half into a greased baking dish.
4. Layer fish chunks on top, season with salt and pepper, then cover with remaining rice.
5. Pour milk or cream over casserole and top with cheese if desired.
6. Bake for 25–30 minutes until fish is cooked and casserole is bubbling.

This dish combines hearty wild rice with delicate fish, creating a satisfying fall casserole ideal for chilly evenings.

White Fish with Roasted Beet and Apple Salad

This recipe pairs pan-seared white fish with a vibrant salad of roasted beets and crisp apples, dressed with a tangy vinaigrette. It’s light yet full of earthy fall flavors.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 2 medium beets, peeled and diced
• 1 apple, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• Fresh arugula or spinach

Instructions:

1. Roast diced beets at 400°F (200°C) for 25 minutes until tender.
2. In a skillet, heat olive oil and pan-sear fish fillets 3–4 minutes per side until golden and flaky.
3. Whisk together balsamic vinegar, mustard, honey, salt, and pepper for dressing.
4. Toss roasted beets, apples, and greens with dressing. Serve alongside fish.

This dish feels elegant yet seasonal, bringing together sweet apples, earthy beets, and light, flaky fish for a balanced fall meal.

White Fish Pot Pie with Autumn Vegetables

A twist on a classic comfort food, this pot pie features tender white fish and fall vegetables under a golden pastry crust. It’s cozy, hearty, and perfect for sharing.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1 cup butternut squash, cubed
• 2 tbsp flour
• 2 cups fish or chicken stock
• ½ cup milk or cream
• 1 tsp thyme
• 1 prepared puff pastry sheet
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter and sauté onion, carrots, and squash for 5–7 minutes.
3. Stir in flour, cooking for 1 minute, then gradually whisk in stock and milk until sauce thickens.
4. Stir in fish chunks and thyme, season with salt and pepper.
5. Transfer mixture to a baking dish, cover with puff pastry, and bake for 25–30 minutes until golden.

This white fish pot pie is the ultimate autumn comfort meal, combining rich flavors and a flaky crust in one cozy dish.

White Fish with Chestnut and Mushroom Stuffing

This elegant fall recipe features baked white fish stuffed with a savory chestnut and mushroom mixture. It’s earthy, hearty, and perfect for special occasions.

Ingredients:

• 4 white fish fillets (halibut, haddock, or cod)
• 1 cup chestnuts, cooked and chopped
• 1 cup mushrooms, finely chopped
• 1 onion, diced
• 2 tbsp butter
• ½ cup breadcrumbs
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and sauté onion and mushrooms until softened. Stir in chestnuts, breadcrumbs, thyme, salt, and pepper.
3. Make a slit in each fish fillet to form a pocket and stuff with mixture.
4. Place fish in a baking dish and bake for 15–18 minutes until cooked through.

This stuffed fish recipe brings rich fall flavors to the table, making it an impressive main course for an autumn dinner.

White Fish with Roasted Pears and Walnuts

Sweet roasted pears and crunchy walnuts complement the delicate flavor of white fish in this refined fall recipe. A drizzle of honey adds warmth and elegance.

Ingredients:

• 4 white fish fillets (such as cod or haddock)
• 2 pears, sliced into wedges
• ½ cup walnuts
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• Fresh thyme sprigs

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss pears and walnuts with olive oil, honey, salt, and pepper. Roast for 15 minutes until golden.
3. Season fish fillets with salt and pepper. Place on a baking sheet and roast alongside pears for 12–15 minutes until fish flakes easily.
4. Plate fish with pears and walnuts, garnished with thyme.

This recipe creates a sweet-savory harmony, offering an elegant fall-inspired dish that feels both rustic and refined.

White Fish en Papillote with Fennel and Carrots

This French-inspired dish features delicate white fish baked in parchment paper with fennel, carrots, and herbs.

The steaming method locks in moisture and infuses the fish with subtle autumn flavors.

Ingredients:

• 4 white fish fillets (cod, haddock, or sea bass)
• 1 fennel bulb, thinly sliced
• 2 carrots, julienned
• 1 shallot, thinly sliced
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• Parchment paper sheets

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place a sheet of parchment on a baking tray. Layer fennel, carrots, and shallots in the center.
3. Lay a fish fillet on top, drizzle with olive oil, season with salt and pepper, and place lemon slices and thyme over it.
4. Fold parchment into a sealed packet. Repeat for remaining fillets.
5. Bake for 15–18 minutes until the fish is tender and flaky.

Cooking fish en papillote creates a beautiful, aromatic presentation while keeping the dish healthy and bursting with autumn flavors.

White Fish with Sage Brown Butter and Roasted Cauliflower

This recipe combines pan-seared white fish with a nutty sage brown butter sauce and roasted cauliflower.

It’s a simple yet elegant dish that highlights fall’s earthy produce.

Ingredients:

• 4 white fish fillets (such as halibut or cod)
• 1 small head cauliflower, cut into florets
• 3 tbsp olive oil
• 4 tbsp butter
• 6 fresh sage leaves
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C). Roast cauliflower with olive oil, salt, and pepper for 25 minutes until golden.
2. Pat fish fillets dry, season with salt and pepper, and sear in a skillet with 1 tbsp olive oil for 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, melt butter and add sage leaves, cooking until butter turns golden brown and aromatic.
4. Plate fish with roasted cauliflower and spoon sage brown butter over the top. Serve with lemon wedges.

The richness of sage brown butter paired with roasted cauliflower makes this white fish recipe a quintessential fall comfort dish.

White Fish with Sweet Potato Purée and Pomegranate Seeds

This dish combines the creaminess of sweet potato purée with the brightness of pomegranate seeds, offering a balance of savory and sweet flavors to complement the fish.

Ingredients:

• 4 white fish fillets (snapper, tilapia, or haddock)
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp butter
• ¼ cup cream or milk
• ½ cup pomegranate seeds
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Boil sweet potatoes until tender, then mash with butter, cream, salt, and pepper until smooth.
2. Heat olive oil in a skillet. Season fish with salt and pepper and sear 3–4 minutes per side until golden and flaky.
3. Spoon sweet potato purée onto plates, top with fish, and sprinkle with pomegranate seeds for a festive finish.

This recipe feels elegant yet simple, with the jewel-like pomegranate adding freshness and a touch of fall luxury to the plate.

White Fish and Barley Soup with Autumn Herbs

This hearty soup combines white fish with nutty barley, carrots, and aromatic herbs. It’s a rustic, warming recipe ideal for cold fall nights.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• ½ cup pearl barley
• 6 cups vegetable or fish stock
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot and sauté onion, garlic, carrots, and celery until softened.
2. Stir in barley, thyme, bay leaf, and stock. Bring to a boil, then simmer for 30 minutes until barley is tender.
3. Add fish chunks and cook gently for 10 minutes until opaque and flaky.
4. Season with salt and pepper, garnish with parsley, and serve hot.

Nutty barley and flaky fish create a nourishing soup that’s both hearty and comforting—perfect for crisp autumn evenings.

White Fish with Maple-Mustard Glaze and Roasted Brussels Sprouts

This sweet and tangy maple-mustard glaze adds depth to delicate white fish, while roasted Brussels sprouts bring a caramelized crunch for a well-rounded fall meal.

Ingredients:

• 4 white fish fillets (tilapia, cod, or haddock)
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. Mix maple syrup, mustard, and vinegar into a glaze.
3. Place fish on a lined baking sheet, brush with glaze, and bake for 12–15 minutes until cooked through.
4. Serve fish alongside roasted Brussels sprouts, with extra glaze drizzled on top.

This dish offers a sweet-savory balance that perfectly showcases autumn ingredients, making it a comforting yet vibrant dinner option.

White Fish with Caramelized Onion and Apple Compote

The sweetness of caramelized onions and apples creates a comforting fall topping for mild white fish.

This dish is rustic yet refined, ideal for a cozy dinner at home.

Ingredients:

• 4 white fish fillets (cod, halibut, or snapper)
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 apples, thinly sliced
• 2 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh thyme sprigs

Instructions:

1. Heat butter and olive oil in a skillet. Add onions and cook over low heat for 20 minutes, stirring occasionally, until caramelized.
2. Add apples, brown sugar, and vinegar. Cook another 10 minutes until soft and jammy.
3. In a separate skillet, sear fish fillets 3–4 minutes per side until golden and flaky.
4. Plate fish topped with caramelized onion and apple compote. Garnish with thyme.

This dish layers sweet, savory, and tangy flavors, turning simple white fish into a hearty, autumn-inspired main course.

White Fish with Roasted Pumpkin and Sage Gremolata

This dish highlights the earthy sweetness of roasted pumpkin paired with crisp, flaky white fish.

A fresh sage gremolata adds brightness and herbaceous fall flavor, making the meal both cozy and refined.

Ingredients:

• 4 white fish fillets (cod, haddock, or halibut)
• 3 cups pumpkin, cubed
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, finely chopped
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 2 tbsp olive oil, garlic, cinnamon, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Pat fish fillets dry and season with salt and pepper. Heat remaining olive oil in a skillet and sear fish 3–4 minutes per side until golden and flaky.
3. Make the gremolata: mix parsley, sage, and lemon zest in a small bowl.
4. Plate fish with roasted pumpkin and sprinkle gremolata generously on top.

This recipe balances the richness of roasted pumpkin with the freshness of sage and lemon, making it an elegant and seasonal fall dish.