One of our most popular sustainable seafood options, sablefish can be dressed up or down – depending on your time and dedication to dinner! We love it quickly pan fried with a little bit of oil, slow roasted in the oven with some herbs or even poached in our homemade stock.
For this recipe, we decided to slow roast the sablefish and pair it with lemon butter & caper sauce, carrots and parsley potatoes:
- 1-2 Beetnik Sablefish fillets
- raw organic carrots
- 1 tsp organic honey
- 3-4 tbsp grass fed butter
- 1/4 cup parsley, chopped
- 1 tsp thyme, chopped
- juice of 1/2 lemon
- 2 tbsp capers
Preheat the oven to 225 F. Thaw the sablefish and pour olive oil over it. Let it sit and warm up slightly. Place on baking sheet and season with salt and pepper. Place the fish in the oven for 20 minutes.
Place the carrots in a medium size pan with 1 tbsp of butter and the honey. Add water to the pan until the top of the carrots are almost covered. Once this begins to boil, begin to reduce the liquid. Add parsley to the carrots and stir.
Melt 1 tbsp of butter into a separate sauce pan and add the capers so that they fry a bit. Add lemon juice and stir. Take the pan off the heat and add two more tablespoons of butter and thyme.
Boil the potatoes for 15 min then cut them in quarters. Brown them in a pan with butter. Season with salt and pepper to taste and toss in some chopped parsley. Serve with fish and carrots. Pour sauce over the fish and serve warm.