Roasted Alaska Sablefish with Leeks, Onions, and Cider Butter
Rich, succulent sablefish is so prized that most of the harvest goes to Japan. One customer called it “Amazing! ... the chocolate of fish.” Ours is line-caught in the deepest, coldest, cleanest Alaskan waters, where it accumulates fat to stay warm. In fact, sablefish rivals or exceeds the omega-3 content of salmon, ounce for ounce.
Some know it as “black cod”, but the better alternate synonym for sablefish is “butterfish,” since it is not related to cod and “butterfish” accurately describes its incredible, melt-in-your- mouth succulence.
Preheat the oven to 375 F (190 C)
- Heat the butter and 1 Tbsp oil in a frying pan and sauté the leeks and onion for about 5 minutes over medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
- Drizzle 2 tablespoons olive oil into a roasting pan and tip in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper.
- Roast in the oven for 8‒10 minutes or until the fish flesh looks opaque and flakes easily when tested with a fork. Take care not to overcook it.
- Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed, unpeeled new potato slices.
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