17 Best Sablefish Recipes for Buttery Black Cod

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Grilled Sablefish

Grilled Sablefish {Black Cod} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Grilled Sablefish or Black Cod is sweet and buttery with a smooth texture. Brushed with garlic and herb butter for a simple and delicious meal that you can feel good about feeding your family.

Ingredients

• 4 sablefish {black cod} filets
• 6 tablespoons butter
• 1 garlic clove (minced)
• 1 tablespoon chopped fresh parsley
• Cucumber Tomato Salad for Serving

Instructions

1. Prepare a grill fire to 350° with oak or pecan for smoke flavor.
2. Pat sablefish filets dry with paper towels.
3. Prepare garlic butter by melting butter with minced garlic and cook for 3-5 minutes over medium heat, just until garlic starts to brown. Remove from heat and stir in parsley.
4. Place sablefish skin side down over indirect fire.
5. Brush with garlic butter and close the lid.
6. Cook 12- 15 minutes or until internal temperature reaches 145°. Fish will be flaky.
7. Remove from grill and serve with cucumber tomato salad.

2. Honey Garlic Black Cod

Honey Garlic Sablefish (Black Cod) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This buttery, flaky pan-seared sablefish is sweet, savory and garlicky in a good way. Pair it with broccoli for a restaurant quality meal that’s ready in minutes.

Ingredients

• 1 pound Alaska sablefish (black cod), cut into 4 fillets
• 12 ounces fresh broccoli florets
• 3 tbsp grapeseed other neutral-tasting oil, divided
• 3 tbsp coconut aminos, reduced sodium soy sauce or tamari
• 5 tbsp honey
• 1 tsp toasted sesame oil
• 4 cloves fresh garlic, grated
• 1 inch fresh ginger, grated
• ½ tsp crushed red pepper flakes
• Coarse salt and pepper to taste
• Cooked rice for serving (optional)

Instructions

1. Preheat the oven to 400°F. Spritz a baking sheet with oil or line with parchment. Set aside.
2. Whisk 2 tablespoons grapeseed oil, coconut aminos, honey, toasted sesame oil, garlic, ginger and red pepper flakes in a medium bowl until well combined. Or shake all ingredients in a jar with a lid.
3. Add ⅓ cup of honey garlic sauce to the broccoli florets in a large bowl. Toss to coat. Place on a prepared baking sheet in a single layer. Roast 15 minutes, or until the broccoli is caramelized.
4. Pat the fish dry. Season with coarse salt and cracked black pepper.
5. Heat a large skillet over medium-high heat with 1 tablespoon grapeseed oil. When the oil is hot but not smoking, add the sablefish with the skin side up. Cook about until seared and golden, about 4 minutes. Flip.
6. Add the remaining honey garlic sauce to the skillet. Cook about 5 minutes, until the sauce is reduced by about half and the fish is cooked to 145°F. Baste the cod with the sauce generously. Serve warm with a side of warm broccoli and rice, if desired.

3. Pan-Seared Sablefish with White Wine

Pan Seared Sablefish (Black Cod) with White Wine Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

This pan seared sablefish recipe is done completely on the stovetop! A simple preparation served with a simple side dish (or pour over sauce) of cherry tomatoes, shallots and white wine.

Ingredients

• 1 tablespoon avocado oil (divided, or olive oil)
• 1 pound sablefish (cut into 3-4 individual filets)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 8 ounces grape tomatoes
• 1/2 shallot (small, thinly sliced)
• 1 garlic clove (minced)
• 1 cup dry white wine
• 1/4 cup chicken broth
• 1 tablespoon fresh thyme (minced)

Instructions

1. Rinse each piece of fish with cold water, then pat fish dry with a paper towel to remove excess moisture.
2. Season both sides of the fish with salt, black pepper and garlic powder. Allow fish fillets to come to room temperature (about 20 minutes), if time allows.
3. Add 2 teaspoons of avocado oil to large nonstick skillet. Heat oil on medium-high heat.
4. Add fish fillets skin-side down to pan and sear for 4-5 minutes until skin crisps and turns golden brown.
5. Carefully flip the fish and sear for 2-3 minutes on the fleshy side of the filet.
6. Remove fish from skillet and allow to rest on a plate.
7. To the same skillet, add 1 teaspoon of oil and adjust burner to medium heat.
8. As the oil heats, scrape the bottom of the pan to remove any remaining bits of fish.
9. Add grape tomatoes and shallots to skillet. Sauté for 2-3 minutes until tomatoes begin to soften. You may want to prick the larger tomatoes with a fork to help speed their cooking time.
10. Add garlic and sauté for an additional 30 seconds. Watch the garlic. It should not burn. If it is starting to turn brown, move quickly to the next step.
11. Add white wine and chicken broth to the skillet. Scrape the bottom of the pan again to loosen any bits that are stuck. Allow the liquid to come to a simmer.
12. Simmer for 5-7 minutes, or until the sauce has reduced by at least a half and the tomatoes are wilted. Add fresh herbs right before serving.
13. To serve, you can pour the grape tomatoes and white wine reduction directly over the fish or serve it on the side. If serving the tomatoes on the side, spoon a bit of the white wine sauce over the fish before serving.

4. Sauteed Sablefish with Ginger Soy Glaze

Sauteed Sablefish with Ginger Soy Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Sablefish fillets, skin-on, 4 pieces (about 6 oz each)
• Neutral cooking oil (for sautéing)
• Fresh ginger, finely grated, 2 tablespoons
• Garlic cloves, minced, 2
• Low-sodium soy sauce, 1/4 cup (60 ml)
• Honey, 2 tablespoons
• Rice vinegar or mirin, 2 tablespoons
• Sesame oil, 1 teaspoon (optional)
• Green onions, sliced, 2 tablespoons (for garnish)
• Toasted sesame seeds, 1 teaspoon (optional)
• Salt and black pepper, to taste

Instructions

1. 1. Pat sablefish fillets dry; season both sides with salt and pepper.
2. 2. In a large skillet, heat the neutral oil over medium-high heat. Add the fillets, skin-side down, and cook until the skin is crisp and the flesh is halfway cooked, about 4 minutes. Gently flip the fillets and cook until just opaque around the edges, 1–2 minutes more.
3. 3. Meanwhile, in a small bowl whisk together soy sauce, honey, grated ginger, minced garlic, and rice vinegar. Pour the glaze into the pan; reduce the heat to medium and simmer, spooning glaze over the fillets, until the sauce thickens slightly and coats the fish, about 1–2 minutes.
4. 4. Remove from heat; drizzle with sesame oil (if using). Garnish with green onions and sesame seeds. Taste and adjust salt and pepper as needed, then serve with the glossy ginger-soy glaze spooned over the fillets.

5. Pan Simmered Pacific Black Cod

Pan Simmered Pacific Black Cod is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Pacific black cod fillets, skinless, 4 fillets (about 6 oz each; ~1.5 lb total)
• Olive oil, extra-virgin, 2 tablespoons
• Unsalted butter, 1 tablespoon
• Shallot, finely chopped, 1 small
• Garlic cloves, minced, 3
• Cherry tomatoes, halved, 1 cup
• Dry white wine, 1/2 cup (120 ml)
• Fish stock or water, 1 cup (240 ml)
• Fresh lemon juice, 2 tablespoons
• Lemon zest, finely grated, 1 teaspoon
• Fresh thyme leaves or parsley, chopped, 1 tablespoon
• Capers, drained (optional), 1 tablespoon
• Salt, 1/2 teaspoon
• Black pepper, freshly ground, 1/4 teaspoon

Instructions

1. 1. Pat the cod fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. 2. In a large skillet, heat the olive oil over medium-high heat. Add the cod fillets and sear 1–2 minutes per side until lightly browned. Remove and set aside.
3. 3. Reduce heat to medium. In the same pan, add the butter, shallot, and garlic; sauté until shallot is translucent, about 2 minutes.
4. 4. Add the cherry tomatoes and capers; cook until the tomatoes start to soften, 2–3 minutes.
5. 5. Pour in the white wine and simmer 2–3 minutes until reduced slightly.
6. 6. Stir in the fish stock, lemon juice, and lemon zest; bring to a gentle simmer.
7. 7. Return the cod to the pan, nestling the fillets in the sauce. Cover and simmer gently 6–8 minutes, or until the fish is opaque and flakes easily.
8. 8. Remove from heat, sprinkle with chopped thyme or parsley, adjust seasoning if needed, and serve with the sauce spooned over the fillets.

6. Miso Teriyaki Black Cod

Miso Black Cod is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT148M · Yield: [‘2’, ‘2 Servings’]

Miso glazed black cod fillets are marinated in a teriyaki miso sauce, then broiled until caramelized. The savory-sweet glaze complements the fish’s naturally buttery texture, keeping the fillets moist and flavorful.

Ingredients

• 1 cup water
• ½ cup soy sauce
• 3 tablespoons brown sugar (packed )
• 2 tablespoon honey
• 3 garlic cloves (grated or minced)
• 1 tablespoon grated fresh ginger
• 2 teaspoons cold water
• 1 teaspoon cornstarch
• ¾ cup white miso paste
• 12 ounces black cod (two fillets, 6 oz. each. or sablefish fillets)
• Sliced green scallions
• Sesame seeds
• Pickled ginger

Instructions The Miso-Teriyaki Marinade:

1. Combine water, soy sauce, brown sugar, honey, ginger, and garlic in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
2. Mix cornstarch and ¼ cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.  Remove from heat refrigerate until cold; then add the white miso paste, whisking until smooth.
3. Add the cooled miso-teriyaki marinade to a closable plastic bag, place the the black cod fillets inside. Close the bag and marinate for 2 hours, or overnight, turning occasionally.

Broil the Fish:

1. Preheat the oven to broil setting  and move the oven shelf to 6-inches below the heat unit.
2. Remove the fish from the marinade and let any excess drip off. Place the fillets on a rack set over a parchment-lined baking sheet. Broil for 6 to 8 minutes, depending on the thickness of the fish, until it flakes easily with a fork and the glaze is caramelized.
3. Serve topped with the garnishes of sliced scallion tops, sesame seeds and pickled ginger.

7. Teriyaki Sablefish

Black Cod Teriyaki (Sablefish Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘2’, ‘2 people’]

This easy black cod (or sablefish) recipe is made by marinating fish in homemade teriyaki sauce and baking it until it’s tender and flaky.

Ingredients

• 8 ounces sablefish (black cod) (Or substitute salmon)
• 1/4 cup rice vinegar
• 1/4 cup soy sauce or tamari (Use gluten-free certified if needed)
• 1 tablespoon shaved ginger (or ginger paste)
• 2 garlic cloves, minced
• 1 teaspoon wasabi OR horseradish
• 2 teaspoons sugar (white or brown)
• 1 tablespoon olive oil

Instructions

1. Whisk or blend together vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar. Marinate sablefish in sauce for at least 30 minutes, or overnight. (Refrigerate while marinating.)
2. Preheat oven to 400°F.Brush oil in an oven-safe pan or casserole dish. (Sablefish can be large, so make sure the pan or dish is long enough.)Use your fingers to brush the marinade off of the sablefish and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Cook sablefish for 10 minutes per 1″ thickness, or until the fish easily flakes apart with a fork.Sablefish is very delicate and flaky: do not flip the fish halfway through cooking.
3. While the sablefish cooks, pour the marinade into a small pot.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
4. When the sablefish is done cooking, remove it from the oven and brush the teriyaki sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.

8. Cumin-Crusted Sablefish

Never Lose a Recipe Again is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 sablefish fillets (skin-on), about 6 oz (170 g) each
• 2 tablespoons olive oil (divided: 1 tablespoon for crust, 1 tablespoon for searing)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. 1. Preheat the oven to 375°F (190°C). Pat the sablefish fillets dry and set them on a plate.
2. 2. In a small bowl, combine cumin, coriander, paprika, garlic powder, salt, pepper, and lemon zest. Brush the fillets with 1 tablespoon olive oil and press the spice mixture onto the flesh side to form an even crust.
3. 3. Heat the remaining 1 tablespoon olive oil in a heavy skillet (preferably cast iron) over medium-high heat. When shimmering, add the fillets skin-side down and cook 3–4 minutes until the crust is golden and the skin releases easily.
4. 4. Flip the fillets and transfer the skillet to the oven. Bake 2–4 minutes, or until the fish is just opaque in the center and registers 125–130°F (52–54°C).
5. 5. Remove from the oven, drizzle with lemon juice, sprinkle with parsley if using, and serve immediately with your choice of sides.

9. Pan-Seared Sablefish with Brown Butter

Pan-Seared Black Cod (Sablefish) with Brown Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘2’, ‘2 people’]

This decadent pan-seared black cod (sablefish) features fish cooked in butter and then topped with a brown butter, cayenne and honey sauce.

Ingredients

• 8 ounces sablefish (black cod) (Or substitute salmon)
• pinch salt, pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, divided (Or use extra olive oil)
• 1 lemon, juiced
• 1 tablespoon honey
• ⅛ teaspoon ground cayenne (optional)

Instructions

1. Pat sablefish dry.  Sprinkle fillets on both sides with salt and pepper.Allow fillets to rest at room temperature for about 15 minutes. (Cold fish is more difficult to sear.)
2. Add olive oil and half the butter to a heavy pan. Melt butter over medium heat. Place the fillets skin-side down in the pan and cook about 4 minutes, depending on the thickness of the fillets. As the sablefish cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it’s ready to flip.Avoid touching the fish until the fish is ready to flip.
3. Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.Cook fish about 4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It’s finished as soon as there are no more translucent patches and it’s fully opaque.)
4. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium-low.  Add the remaining butter to the pan. The butter will begin to foam, and then the foam will begin to subside.Watch for brown specks to appear in the butter and for the butter to start smelling nutty. As soon as it begins to become golden (about 1 minute), add the lemon juice, stir, and then remove from heat.
5. Pour the butter sauce into a small bowl and mix with the honey and cayenne.
6. Brush the butter sauce over the fish. You’ll see that the sablefish is incredibly soft and the flakes will be pulling apart, so the sauce will soak down into the fish.Serve the fish right away along with any extra sauce.

10. Smoked Cod

Smoked Cod Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1440M · Cook: PT120M · Yield: [’16’]

Learn to make delicious hot smoked cod on your pellet grill or charcoal smoker using this complete step-by-step guide.

Ingredients

• 2 lbs. Black Cod Fillets (Bones removed, sliced into 4 inch pieces )
• 1/2 cup Sake
• 1/4 cup White Miso Paste
• 1/2 cup Mirin
• 1 cup Cold Water
• 2 tsp Sea Salt
• 2 tbsp Brown Sugar

Instructions Preparation Instructions:

1. If you haven’t read through the full article above, do so now. Plan this cook at least a day in advance.
2. Pat the black cod fish fillets dry with paper towels. Use tweezers to remove any pin bones.
3. Slice the fillets into smaller pieces, about 3-4 inches long and wide. Place them in a shallow dish and set the fillets aside.
4. In a pot, combine the sake, mirin, and miso. Bring the mixture to a boil and allow it to simmer for 5 minutes. Remove from the heat and cool
5. Let it cool fully to room temperature and add the cool water, sugar, and salt.
6. Pour the mixture over the black cod fillets so they are fully covered over the top. Cover it with plastic wrap and place in the fridge to marinate for 4-8 hours.
7. Remove from the marinade and rinse each piece of cod. Pat each piece very dry with paper towels.
8. Place each piece of cod onto a wire rack over a cookie sheet. Place the rack of fish back into the fridge and leave it uncovered overnight to form the pellicle.

Smoking Instructions:

1. Preheat the smoker to 200 F. Keep the heat between 200 F.-225 F.
2. Remove the black cod from the fridge right before placing it onto the smoker. Transfer the wire rack with the fish fillets straight onto the grill grates for ease.
3. Smoke the cod fillets until each piece reaches an internal temperature of 140-145 F. Remove the fish from the smoker and let it rest at room temperature
4. Serve over crispy rice with sriracha mayo and avocado or with crackers, sliced bread, and veggies!

11. Broiled Sablefish with Sweet Chili Sauce

Broiled Black Cod (Sablefish) with Sweet Chili Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘2’, ‘2 people’]

This broiled black cod (sablefish) is cooked until tender and flaky, and is served with an easy, homemade sweet chili sauce.

Ingredients

• 1/4 cup rice vinegar
• 1/4 cup soy sauce or tamari (Use gluten-free certified if needed)
• 1 tablespoon sugar (white or brown)
• 1 teaspoon garlic powder
• 1 tablespoon sambal oelek (red chili paste) (Or substitute red chili flakes (much hotter, use 2 tsp) or Gochugaru pepper flakes)
• 1/2 teaspoon cayenne (optional)
• 1 tablespoon olive oil
• 8 ounces sablefish (black cod) (Or substitute salmon)

Instructions

1. Whisk or blend together vinegar, soy sauce, sugar, garlic powder, sambal oelek, and cayenne (if using).Marinate sablefish in sauce for at least 30 minutes, or overnight. (Refrigerate while marinating.)
2. Move an oven rack to about 4″ away from the broiler. Preheat broiler to high.Brush oil in an oven-safe pan or casserole dish. (Sablefish can be large, make sure the pan or dish is long enough.)Use your fingers to brush the marinade off of the sablefish and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Cook sablefish for 9-10 minutes per 1″ thickness, or until the fish easily flakes apart with a fork.Sablefish is very delicate and flaky: do not flip the fish halfway through cooking.
3. While the sablefish cooks, pour the marinade into a small pot.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
4. When the sablefish is done cooking, remove it from the oven and brush the sweet chili sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.

12. Sablefish with Chanterelles

Sablefish with Chanterelles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

A gourmet entrée with less than 5 ingredients? Pair buttery wild Alaskan Sablefish with Chanterelles, woodsy and local, and it’s a “yes.”

Ingredients

• 8 ounces chanterelles
• 4 Tablespoons butter (divided)
• ½ Tablespoon oil or non-stick spray
• 1 1/2 pounds Sablefish
• Salt (Pepper)

Instructions

1. Slice chanterelles and sautee in butter with a little salt. Cook until slightly golden
2. Oil a hot grill pan or frying pan. Salt and pepper Sablefish, then set fillets in pan, skin side down. Cook for about 5 minutes then flip and cook until fish flakes easily, 3-5 minutes.
3. Divide among 4 plates and top with sauteed chanterelles.

13. Pan-Seared Sablefish with Lemon Pepper Aioli

Information is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M

Ingredients

• 4 sablefish fillets (about 6 oz each)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon neutral oil (canola or grapeseed) for searing
• 1 tablespoon unsalted butter, for optional basting
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, minced
• 1/4 teaspoon salt (for aioli)
• 1/2 teaspoon freshly ground black pepper (for aioli)
• Fresh parsley, chopped (for garnish, optional)
• Lemon wedges (for serving, optional)

Instructions

1. 1. In a small bowl, whisk together the aioli ingredients: mayonnaise, olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth. Cover and set aside to meld flavors.
2. 2. Pat the sablefish fillets dry with paper towels. Season both sides lightly with salt and pepper.
3. 3. Heat a large skillet over medium-high heat and add the neutral oil. When the oil is shimmering, place the fillets in the pan, skin-side down if skin is on. Cook 3–4 minutes without moving until the skin is crisp and the fish is nearly opaque at the edges.
4. 4. Flip the fillets and cook 1–2 minutes more until just opaque through the center. If using, add the butter to the pan and baste the fish for about 30 seconds, then remove from heat.
5. 5. Transfer the fillets to serving plates. Drizzle or dollop lemon pepper aioli over each fillet or serve on the side.

14. Mediterranean Baked Sablefish

Mediterranean Baked Sablefish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 sablefish fillets (about 6 oz / 170 g each)
• 2 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup artichoke hearts, quartered
• 2 tablespoons capers, drained
• 1/2 cup dry white wine
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

Instructions

1. 1. Preheat the oven to 400°F (200°C). Lightly oil a large baking dish.
2. 2. In a bowl, combine the cherry tomatoes, olives, artichoke hearts, capers, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, pepper, and red pepper flakes. Toss with 1 tablespoon of the olive oil.
3. 3. Spread the tomato-olive mixture in the baking dish. Nestle the sablefish fillets on top and drizzle them with the remaining 1 tablespoon olive oil.
4. 4. Pour the dry white wine around the fish, distributing it through the vegetables.
5. 5. Bake for 12-15 minutes, or until the sablefish is opaque and flakes easily with a fork.
6. 6. Remove from the oven and scatter the chopped parsley and basil over the dish. Taste and adjust seasoning if needed.
7. 7. Serve hot, with lemon wedges and a side such as cooked couscous, quinoa, or crusty bread.

15. Sake-Red Miso Glazed Sablefish with Wasabi Emulsion

Miso Glazed Sablefish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT222M · Yield: [‘4’, ‘4 Servings’]

A recipe for sake-red miso glazed sablefish with wasabi emulsion. Sablefish is a delicate, fatty fish and the sweetness of the saki-miso marinade is a perfect balance and is complimented with the wasabi emulsion.

Ingredients

• ⅓ cup soy sauce
• ⅓ cup sake
• ¼ cup honey
• 2 tablespoons red miso
• 4 pieces sablefish (5 to 6 ounces each, skin and pin bones removed)
• 10 tablespoons butter (melted)
• 3 egg yolks
• 1 ½ tablespoons wasabi paste
• 2 tablespoons rice wine vinegar
• 2 tablespoons pickled ginger (chopped)
• pinch Kosher salt

Instructions For the sake-red miso marinade:

1. Stir together the soy sauce, sake, honey and miso until smooth. Add the mixture to a closable plastic bag, add the fish fillets, turning to coat all sides. Seal the bag and refrigerate for at least three hours, even overnight.

For the Wasabi Emulsion:

1. Add the egg yolks, wasabi paste, vinegar, pickled ginger and salt to a blender and process until smooth. With the motor running, slowly add the melted butter. Blend until fully incorporated and smooth.

To cook:

1. Preheat the oven to 350°F
2. Remove the fish fillets from the marinade, allowing the marinade to drip off, place the fillets on a prepared parchment-lined baking sheet and place in the oven and bake for 8 minutes. Turn the thermostat to broil and cook until nicely browned.
3. To Serve: Plate the rice and add a serving of sablefish to each rice mound, spoon 2 or 3 tablespoons of the wasabi emulsion over the top of the sablefish, garnish with pickled ginger and microgreens. Enjoy!

16. Honey Lime Sablefish with Jalapeno Corn Salsa

Baked Sablefish Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT70M · Cook: PT7M · Total: PT77M · Yield: [‘2’, ‘2 servings’]

This honey lime sablefish, also known as black cod, is topped with a spicy jalapeño and fresh corn salsa for a healthy but incredibly flavorful and easy meal.

Ingredients

• 12 ounces sablefish (2 filets)
• 3 tablespoons honey
• 2 tablespoons sesame oil
• 1/2 tablespoon soy sauce
• juice of 1/2 a lime
• salt and pepper
• 1 ear of sweet corn
• 1 jalapeno (sliced into thin rings)
• 2 tablespoons chopped cilantro
• 1/2 tablespoon extra virgin olive oil
• juice of 1 lime

Instructions For the Fish

1. Whisk the honey, sesame oil, soy, lime juice, salt and pepper together in a large bowl.
2. Place the sablefish in the marinade, turn to coat, cover and refrigerate for 1-4 hours, turning half way through.
3. Preheat oven to 450 degrees, line a baking sheet with parchment paper.
4. Place marinated filets on the parchment and bake for about 7-8 minutes until flesh is opaque and just cooked through.
5. While fish cooks, pour the marinade from the bowl into a small sauce pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring frequently until reduced and thickened.
6. Brush the thickened marinade onto the fish once out of the oven.

For the Jalapeno Corn Salsa

1. Prepare the salsa by cutting off kernels from the ear of corn and combining them in a small bowl with the remaining salsa ingredients.
2. Serve fish immediately with salsa.

17. Ginger Lime Black Cod

Baked Black Cod Recipe with Ginger Lime Marinade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

In this simple recipe for Ginger lime marinated Black Cod, the fish is quickly marinated with garlic, lime and fresh ginger. The flavor combination is truly delicious with the rich-tasting fish. Serve with fresh chopped cilantro on top. It is a simple way to bake sablefish it in the oven with only 10 minutes of preparation time.

Ingredients

• 1 clove garlic, finely grated with a rasp style grater
• ½ teaspoon lime zest
• 2 tablespoons lime juice
• 2 tablespoons agave syrup
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoon grated ginger root
• 1 teaspoon kosher salt
• 4 4-5 ounce portions black cod or sablefish fillet, about 1 pound
• 2 tablespoons chopped cilantro

Instructions

1. Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl.
2. Place sablefish in a large resealable plastic bag. Pour the lime mixture over the fish, press the air out of the bag and seal. Agitate bag to coat the fish in the marinade. Refrigerate, 30 minutes to 1 hour.
3. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
4. Remove fish from the marinade and discard the marinade. Place fish, skin side down on the parchment and transfer the baking sheet to the oven.
5. Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. Garnish with cilantro

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