Here’s a delicious recipe to make for your weekly dinner or you could even serve it for a dinner party.

Rich & buttery sablefish that’s pan-roasted & complemented with oven-roasted Brussel sprouts, cremini mushrooms, and Japanese sweet potatoes, finished off with a lemon-olive oil jus, served with a crispy parmesan tuile.

Sable contains more omega-3 than salmon or tuna & is rich in vitamin B12. It’s an excellent source of protein & minerals such as iron and calcium.

Recipe: (Serves 4)

  • 1 lb fresh wild caught sablefish cut into 4 portions
  • 1 tbsp avocado oil, split
  • 3 strips bacon (paleo if possible), cut into slivers
  • 1 large shallot, sliced
  • 4 cloves garlic, sliced
  • 1 lb cremini mushrooms, 1/4rd
  • 1 lb Brussel sprouts, halved
  • 1 medium Japanese sweet potato, diced
  • 1/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 sprigs rosemary, chopped
  • Pinch cayenne pepper
  • 1/2 tsp coriander seed, ground
  • 1/2 tsp dried orange peel
  • 2 tbsp sherry wine vinegar
  • 2 cups baby arugula
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • 4 tbsp Parmesan cheese

Directions:

1). Add 1/2 tbsp avocado oil to the pan & render down bacon til crispy

2). Saute shallots til soft

3). Saute garlic til soft

4). Add cremini mushrooms, Brussel sprouts & sweet potato to the pan & saute til start to brown

5). Season with salt, pepper, rosemary & cayenne

6). Place pan into preheated 425 dF oven til veggies are almost cooked

7). Deglaze pan with sherry vinegar & cook til veggies are tender & remove from oven

8). Add baby arugula & cook til wilted

9). Heat up a pan & add 1/2 tbsp avocado oil

10). Season sable with salt, pepper, coriander & orange zest

11). Place into pan with skin side down & cook til starts to brown

12). Flip over onto the flesh side & then place into the oven

13). Cook until able to put a skewer through flesh with no resistance

14). Remove fish from the pan

15). Deglaze the pan with lemon juice & add extra virgin olive oil

16). Season with salt & pepper

17). Heat up a non-stick pan over medium heat

18). Place 1 tbsp parmesan cheese into a pan & be sure to spread into a thin layer

19) Cook on one side still starts to brown, flip & cook on the other side til brown

20). Remove & repeat 3 more times

21). Place veggies onto the plate, top with fish, drizzle pan jus around fish & place parmesan tuile on plate

22). Enjoy!

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