Ingredients

• 3 tablespoons olive oil, divided, plus more
• 2 bunches scallions
• Kosher salt
• 4 (6-ounce) skin-on red snapper or any mild white fish fillets
• 3/4 cup cold-pressed, vegetable-only green juice

Instructions

1. Heat 1 Tbsp. oil in a medium skillet over medium-high. Add scallions, season with salt, and cook, turning occasionally, until scallions are charred in spots and slightly softened, about 1 minute. Transfer to a plate. Wipe out skillet.
2. Heat 2 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Flip fish, add green juice and scallions, and cook until fish is just cooked through, about 2 minutes more. Taste and season with salt, if needed.
3. Divide fish and scallions among bowls; top with green sauce. Drizzle with oil and serve.