Last Updated on August 29, 2022

Alaskan sablefish, also called black cod, is a rich buttery fish to begin with, which is made even more delicious by searing in a white wine, lemon, herb, and butter sauce.

pan seared sablefish

In a just few minutes of searing, you’ll have seared sablefish and a creamy sauce to serve to coat the fillets with this recipe. Best served with rice and green veggies, such as asparagus, this is a meal is easy to cook and tastes amazing.

sablefish in a white wine lemon butter sauce

Seared Sablefish with White Wine and Lemon

3.90 from 155 votes

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Protein: Fish / Seafood

Cut: Sablefish

Course: Main Course

Prep Time: 2

Cook Time: 10

Total Time: 12

Servings: people

Author: Yankel Polak

Ingredients

2 portions ButcherBox Sablefish
1 tablespoon olive oil
1 teaspoon lemon juice
2 tablespoons cold butter
¼ cup white wine
1 teaspoon chopped parsley
1 teaspoon minced chives
Pinch salt
Pinch black pepper

Instructions

Preheat a nonstick skillet to medium-high.
Pat the sablefish dry and season with salt and pepper.
Add olive oil to the pan and wait for it to shimmer and lightly smoke.
Sear the fish—skin-side down—for 2-3 minutes.
Add 1 tablespoon of butter and spoon the butter over the fish for about 1 minute.
Add the white wine to the butter and continue to spoon.
Flip the sablefish over and continue to simmer until liquid is reduced by half.
Remove the fish from the pan to rest when it has a little firmness and the meat begins to separate.
Add remaining butter, the lemon juice, and herbs, and whisk to combine for a creamy wine sauce.
Plate the sablefish, cover with the wine sauce, and serve. Enjoy!