Roasted Sablefish with Lentils
Roasted Sablefish with Lentils is a flavorful and elegant dish, perfect for a satisfying dinner. This recipe features tender sablefish, roasted to perfection with a hint of lemon zest, and served over hearty black caviar lentils simmered in a savory broth. A light yet satisfying meal, perfect for any occasion.
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Servings: 2
Ingredients
- 1 ButcherBox sablefish filets
- 1 lemons
- 1/2 onion
- 1/2 bunch parsley
- 1 bunch chives
- 1 stalk celery
- 1 heaping cup black caviar lentils
- 2 cups chicken stock
- 1 bay leaf
- 1 garlic clove
- 3 tbsp unsalted butter
- 1/4 cup olive oil
- 1½ tbsp sherry vinegar
- kosher salt to taste
Instructions
Preparation
- Preheat the oven to 350°F.
- Remove the fish from its package and pat dry with paper towels.
- Zest one whole lemon over the fish evenly, then season with salt.
- Allow the fish to cure for 10 minutes, then rinse under cold running water. Pat dry with a paper towel and set aside at room temperature.
- Mince the onion and celery.
- Pick and finely chop parsley. Thinly slice the chives.
How to Cook
- In a medium pot over high heat, heat the olive oil.
- Add the minced onion and celery and cook for 2-3 minutes or until translucent. Season with a sprinkle of salt.
- Add the chicken stock and bring to the boil.
- Add the bay leaf and the lentils into the pot along with a pinch of salt.
- Turn the heat down to maintain a simmer. Simmer until cooked through, about 20 minutes. Once cooked, turn the heat off and cover.
- Place the sablefish filets onto a sheet tray and rub with olive oil.
- Transfer the tray to the oven and cook for 10-12 minutes or until the sablefish begins to flake.
- To plate: Place a small mound of lentils at the bottom of a plate. Top with the sablefish filets. Sprinkle a few drops of lemon juice on top and add one final pinch of salt to finish. Enjoy!
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