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.
Roasted Alaska Black Cod with Leeks, Spinach, and Cider Butter
4 (4 oz) Alaska Sablefish (Black Cod) fillets
1 oz organic butter
1 tablespoon organic extra virgin olive oil
3 Leeks, medium, trimmed and thinly sliced
1 small onion, thinly sliced
7 oz unsweetened apple cider
2 tablespoon organic extra virgin olive oil
Sea salt and organic black pepper
Fresh parsley, chopped
Preheat the oven to 375 F (190 C)