Oven-Roasted Sablefish Veronique

Sablefish, also called black cod, was recently named a Best Choice on seafoodwatch.org. A deliciously meaty fish, it can be prepared several ways. Here, the flesh side is par-seared and then turned and oven-roasted. The fillets are topped with green grapes and sauteed shiitakes in a flavorful light sauce.    

See other related recipes in Prepared Food Focus: Sustainable and Satisfying  

Yield: 4 portions
Prep Time: 35 minutes
Shelf life: 1 to 2 days 

Ingredients 

5 tablespoons extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed, wiped, and cut into 1/2-inch slices
2 tablespoons finely chopped shallot
2 teaspoons chopped fresh thyme leaves, plus 4 sprigs for garnish
1/2 cup dry white wine
salt and freshly ground black pepper
4 (5-ounce) sablefish fillets, rinsed and blotted dry
4 ounces green grapes, halved
4 tablespoons sour cream
2 tablespoons finely chopped flat-leaf parsley 

Method

1. Heat the oven to 375 F.
2. In a large skillet over medium-high, heat 3 tablespoons of the oil until hot. Add the mushrooms and saute until browned, about 6 minutes. Stir in the shallots and thyme and cook for 30 seconds. Pour in the wine and cook for 1 minute longer, stirring up any browned cooking bits, and season to taste with salt and pepper. Scrape into a bowl, and set aside. 
3. Wipe out the skillet and add the remaining oil. Heat the pan over medium-high until hot.
4. Lightly season the flesh side of the fillets. Lay them flesh-side down in the pan and sear for 5 minutes. Carefully turn and transfer to the oven and roast until the fish is just cooked through, about 4 minutes. Remove, transfer to plates, and tent to keep warm.
5. Wipe the skillet clean. Return the mushroom to the pan, add the grapes, and warm through over medium. Stir in the sour cream and parsley, taste to adjust the seasonings, and spoon the mixture over the fish. Slide the skin off the fillets, if desired, and serve the fish garnished with thyme sprigs.

 

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