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.
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.
- 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
- 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!