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)
- Heat the butter and 1 Tbsp oil in a frying pan and sauté the leeks and onion for about 5 minutes over medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.
- Drizzle 2 tablespoons olive oil into a roasting pan and tip in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper.
- Roast in the oven for 8‒10 minutes or until the fish flesh looks opaque and flakes easily when tested with a fork. Take care not to overcook it.
- Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed, unpeeled new potato slices.