Pan-Roasted Sablefish with Crispy Crumbs

Rich and buttery sablefish (black cod) gets a head start in a skillet, then it’s topped with panko and finished in a hot oven. Crisp-tender and lightly charred broccolini roasts alongside the sablefish and in less than 20 minutes, everything is finished with a refreshing squeeze of lemon. For more tender broccolini, peel the stems.

Position a rack in the upper third of the oven and preheat it to 450°F. In a small bowl, combine the panko, Parmesan, garlic, lemon zest, and 1 tablespoon of the oil. Season with salt and pepper and stir until evenly moistened.

In a large, ovenproof skillet, heat the remaining 1 tablespoon of the oil over medium-high heat until shimmering. Pat the sablefish dry with paper towels then season with salt and pepper. Add it to the skillet, skin-side down. Press lightly with a spatula and cook for about 30 seconds to set the skin. Lift the spatula and cook until the skin is crisp and lightly brown, 2 to 3 minutes. Remove the skillet from the heat but don’t flip the fish.

Scatter the broccolini around the fish, then drizzle it with oil and season with salt and pepper. Press the panko mixture onto the fish. Transfer the pan to the oven. Roast until the fish is cooked through, the panko mixture is golden and crisp, and the broccolini is lightly charred in spots, 8 to 10 minutes.

Cut the fish into 2 pieces and transfer to 2 plates. Add the broccolini, dividing it evenly between the plates. Serve with a lemon wedge for squeezing over.

Pour an off-dry white wine such as German riesling, New Zealand sauvignon blanc, or a Spanish torrontés to balance the richness of sablefish.

Add a pinch of cayenne or chipotle powder to the panko mixture for a bit of heat.