Ok, the picture is terrible due to the absence of natural light this time of year at dinner time, but the fish was good. It was one of those nights when we’d picked up a piece of fish for dinner with no plan for it at all…Sunday night, something easy.
Sablefish is also known as black cod. It’s commonly found smoked and is also the classic fish used for miso-glazed fish. You don’t find many other recipes for it. It has big, tender flakes and a buttery texture. It’s affordable, easy to cook, and gets a “best” or “good” rating from the Monterey Bay Aquarium Seafood Watch(depending on where it’s caught)
Here’s how to make it:
Slice a Meyer lemon and toss it with a little olive oil and salt and roast at 400 until brown. Whisk together a couple teaspoons of lemon juice, a couple tablespoons of ajvar (Turkish red pepper spread) a little olive oil to thin it out. I happened to have the ajvar in the fridge, but you could use another type of red pepper spread, or an olive tapenade, or you whatever interesting condiment you have hidden on your refrigerator shelves. Slather the fish with that mixture and let it sit while you prepare the rest of the meal. (In this case, leftover rice sautéed with mushrooms, shallots, and a little saffron, and green chard sautéed with garlic and olive oil).
Chop 1 clove of garlic and mix it with a couple tablespoons chopped parsley and a couple tablespoons bread crumbs moistened with a little olive oil. Spread this over the fish and top with the lemon slices. Bake for about 5-8 minutes until the fish is cooked through and then blast it under the broiler for a few seconds. The lemons are delicious rind and all.