Sauted-Black-Cod-Sablefish

Experience the luxurious texture of pan-seared black cod, also known as sablefish. This dish highlights the fish's natural richness, achieving a perfect crisp on the skin while keeping the interior moist and flaky. Paired with hearty roasted Idaho potatoes and aromatic celery, it creates a balanced and comforting meal. The simple seasoning of salt, pepper, and olive oil allows the high-quality ingredients to shine. Ideal for a special weeknight dinner or a romantic evening at home, this recipe delivers restaurant-quality results with minimal effort. It is a sophisticated yet approachable dish that satisfies cravings for savory, umami-rich flavors without being overly complicated.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 270.4

Dietary: Gluten-free

Description

Experience the luxurious texture of pan-seared black cod, also known as sablefish. This dish highlights the fish's natural richness, achieving a perfect crisp on the skin while keeping the interior moist and flaky. Paired with hearty roasted Idaho potatoes and aromatic celery, it creates a balanced and comforting meal. The simple seasoning of salt, pepper, and olive oil allows the high-quality ingredients to shine. Ideal for a special weeknight dinner or a romantic evening at home, this recipe delivers restaurant-quality results with minimal effort. It is a sophisticated yet approachable dish that satisfies cravings for savory, umami-rich flavors without being overly complicated.

Ingredients

4 fillets Black cod (sablefish), about 6-8 oz each
4 large Idaho baking potatoes, cubed
1 head Celery, sliced
1/2 cup Olive oil
1 stick Butter
1 medium Onion, coarsely chopped
1 cup Water
to taste / Salt and pepper

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C).
2
Toss cubed potatoes and sliced celery with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and golden.
3
Pat black cod fillets dry with paper towels and season generously with salt and pepper.
4
Heat remaining olive oil and butter in a large oven-safe skillet over medium-high heat.
5
Place cod fillets skin-side down in the skillet. Cook for 3-4 minutes until skin is crispy and golden.
6
Flip fillets and add chopped onion and water to the skillet.
7
Transfer skillet to the oven and bake for 5-7 minutes until fish is cooked through and flakes easily.
8
Serve fish immediately alongside the roasted potatoes and celery.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 270.4kcal

% Daily Value *
Total Fat 30.1g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 13.5mg1%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.6g3%
Sugars 0.5g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the fish skin is completely dry before searing to achieve maximum crispiness.

If the cod fillets are very thick, you may need to increase the oven time by 2-3 minutes.

For a variation, add a splash of white wine or lemon juice to the skillet for extra brightness.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.

Keywords: black cod, sablefish, pan-seared, roasted potatoes, celery, olive oil, dinner, seafood, easy recipe, weeknight meal, crispy skin, healthy fats

Read it online: https://www.chefs-mate.com/recipe/sauted-black-cod-sablefish/