Fish poached in a simple broth with aromatics served over vibrant green rice and topped with herbed brown butter.
Fill a wide-bottomed, deep skillet with two inches of water and set over medium-high heat. Add green onions, garlic, parsley, and bay. Bring to a boil, add a big pinch of sea salt, then turn down to simmer for 10 minutes. Add the white wine. Turn heat down so the water is just barely bubbling. Carefully slide the fish into the broth. Cook 7 – 10 minutes or until fish is opaque throughout (but just so).
Set a small saucepan over medium heat. Add butter, and a pinch each sea salt and black pepper. Adjusting heat as needed, cook until butter edges a shade or two darker and brown flecks begin to appear. Swirl pan, and cook butter for just a minute or two more. Add the wine (butter will foam up and spit a little), followed by the green onion and herbs.