Crispy Sablefish with Cherry Tomato Pan Sauce
20min
20min
2
Main Course
Italian
In about 20 minutes, decadently rich and buttery sablefish (black cod) is seared to crispy-skin perfection and topped with a quick and delicious blistered cherry tomato pan sauce for an easy and elegant dinner.
Ingredients
- 2 tablespoons neutral oil, such as avocado or grape seed
- 2 (5- to 7-ounce) sablefish fillets (black cod)
- Kosher salt and freshly ground pepper
- 1 cup cherry tomatoes or grape
- tomatoes (5 ounces)
- 1 large garlic clove, grated or minced
- 1 scallion, white and green parts, thinly sliced
- Pinch of crushed red pepper flakes
- 1 tablespoon unsalted butter
- 2 tablespoons torn fresh basil leaves, plus more for garnish
- Crusty bread or buttered orzo for serving
Directions
Cook the Sablefish
In a medium nonstick or cast-iron skillet, heat 1 tablespoon of the oil over medium heat until shimmering. Season the fish all over with salt and pepper and add it to the skillet skin-side down. Press lightly with a spatula and cook until crisp and golden brown, 5 to 6 minutes. Flip and cook until golden brown and the fish is just cooked through, 4 to 5 minutes, depending on the thickness of the fillet. Transfer the fish, skin side up, to 2 plates.
Start the Pan Sauce
Carefully pour off any remaining fat, then wipe out the skillet. Increase the heat to medium-high, then add the remaining 1 tablespoon oil. Add the tomatoes and cook, stirring occasionally, until lightly charred and just beginning to burst, about 2 minutes. Season with salt. Stir in the garlic, scallion, and red pepper flakes and cook, stirring occasionally, until fragrant, about 30 seconds. Gently crush the tomatoes with the back of a spoon to release some of the juices. Stir in ¼ cup water and bring to a boil
Finish and Serve
Remove the pan from the heat, then add the butter and basil and stir until the butter is melted. Season lightly with salt and pepper. Spoon the sauce over the fish, dividing it evenly between the plates. Garnish with more basil and serve right away with crusty bread or buttered orzo.
Pro tips
Pair it Up
Nearly any fresh, dry white wine or rosé will work here. Look for Spanish albariño, Provençal rosé, or Greco di Tufo from Italy.
Switch It Up
Use this simple recipe as a jumping off point. Add corn kernels, asparagus pieces, or baby peas to the pan along with the tomatoes for a total meal.
Leftover Magic
Fold leftover sablefish (remove the skin first) and sauce into hot pasta with a pat of butter or a drizzle of olive oil. Pappardelle is a great choice.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
