Sablefish with Carrots & Lemon-Butter-Caper Sauce
Today’s recipe comes to us from Matt Wright, who as he says, is “an English bloke” now living in the Pacific Northwest where he pursues his passion to cook, photograph, and write about simple, clean food.
Matt especially loves to prepare beautiful seafood dishes, and you can check them out, along with Matt's other delicious recipes, at his WrightFood blog.
Here’s how Matt describes his sablefish recipe, which he demonstrates in a video posted below the recipe.
“Slow roasting of fish is something that I don’t see a lot of people doing at home. I have no idea why. This is the absolute perfect technique for oily fish like sablefish (black cod) or salmon. It is also the least labor intensive, and quite frankly the hardest of all fish cookery to screw up.”
“Here I have paired the fish with some fantastic baby carrots I found at the farmers market. When dealing with ingredients as great as these, I like simple preparations... glazing really fits the bill here.”
Matt’s tips on glazing vegetables
Matt discusses the sauce
“This is a really great simple sauce with only a handful of ingredients. It works great with most fish, and can be prepared in an instant. The only bugger really is that you don’t want it sitting around too long. Thankfully however it takes less than a minute to prepare, and is extremely tasty.
“The idea is that you form an emulsion of butter and lemon juice, into which you have some fried capers and here a little chopped thyme. This gets poured over the fish right before serving.
“There are tales of waiters in restaurants almost running dishes with this sauce to the customers table, because the sauce is really fantastic when it is roasting hot. Frankly I don’t like to run at all, but for a good sauce I might just give it a go.”
Slow Roasted Sablefish (black cod), Glazed Baby Carrots & Lemon Butter Caper Sauce
Serves 2—for more people, just multiply the ingredients
2 (4 oz) Sablefish (black cod) portions, skin on, thawed*
Handful of baby carrots
4 tablespoons butter
1 teaspoon honey
Small handful of finely chopped parsley
Ample pinch of finely chopped thyme
Juice of half a lemon
2 tablespoons capers
*Thaw the fish, unopened, overnight, or immerse the unopened packages in cold water for 30 minutes. Allow it to warm up a bit before starting recipe.
Preheat oven to 225 F.