This pan-roasted sablefish dish looks sophisticated but it's surprisingly easy to create. The fish cooks fast, making this a perfect dish for entertaining.
1/2 pound shiitake mushrooms, stemmed and cut into 1/2-in.-thick slices
1 1/2 teaspoons chopped fresh thyme leaves
About 1/2 tsp. kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided
1/2 cup dry white wine
1 1/2 tablespoons finely chopped garlic
4 skinned sablefish fillets, each about 1 in. thick (about 1 lb. total), rinsed and patted dry
3 tablespoons sour cream
How to Make It
Preheat oven to 375°. In a large, ovenproof (not nonstick) frying pan over medium-high heat, sauté mushrooms, thyme, 1/2 tsp. salt, and the pepper in 2 1/2 tbsp. oil until mushrooms are crisp and brown, 8 to 10 minutes. Add wine and garlic and cook 1 minute more. Transfer to a bowl.
Wipe out pan; pour in 1 1/2 tbsp. oil. Salt fish lightly on skinned side and set it, skinned side down, in pan. Cook 5 minutes on stove, then bake until fish is almost opaque, 3 to 6 minutes.
Transfer fillets to plates. Pour out liquid from pan, scrape pan clean, and set over medium-low heat. Reheat mushrooms, pour off any excess liquid, and stir in sour cream. Spoon mushrooms over fish.
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My family thought this recipe was pretty good, but I thought it lacked flavor. I used half shiitakes, half small portobellos, so perhaps using all shiitakes would have helped. My inner chef was screaming at me not to "wipe out the pan" after sauteeing the mushrooms, and it actually succeeded in keeping me from following the instructions to pour out what seemed to be a perfectly flavorful pan of wine and garlic sauce and mix only the mushrooms with sour cream. Instead, I first poured the wine liquid back in the pan over med-hi heat to reduce it, and then turned down the heat and added the mushrooms and sour cream. We liked that this was an alternative to an Asian recipe for sablefish, but it fell flat somehow.
I had brought home a bunch of black cod / sablefish from Seattle's City Fish Co in Pike Place Public market and was wondering a non-asian recipe that would be good. This is super easy, quick and delicious. It also works with regular mushrooms as well as shiitakes! This will be in the regular rotation! Thanks Sunset!
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