Food:  Sablefish Salad

This recipe is from Steve Clifton, the proprietor of Palmina Winery in the Lompoc wine ghetto, Santa Barbara county.

“The fish is so buttery, high in omega-3’s and really, really flavorful” he says.  That’s why you don’t need to add much to it.  Black Cod (Sablefish) also happens to be one of my all-time favourite fish and so I look forward to trying this dish.

Makes 4 Servings:

1 ½ pounds filet of black cod (sablefish).  Filets need to be no longer than 8 inches.

3 Tbsp. chopped dill

2 Tbsp. and 1 tsp. lemon zest (from roughly 2 small lemons or 1 large)

1 Tbsp. and 1 tsp. olive oil (divided)

½ tsp. kosher salt

½ tsp. ground black pepper

For the SALAD:

2 cups baby arugula

Juice of ½ lemon

2 Tbsp. olive oil

Pinch of salt

1 cooked fingerling potatoes, sliced

Directions:

Preheat oven to 450F.  Lay the filtets out, remove any bones.  Brush the top side of the filets with 1 Tbsp. olive oil and sprinkle the remaining ingredients evenly on the filets (2 Tbsp lemon zest, dill, salt & pepper).

Roll up the filets lengthwise into a spiral and tie with kitchen twine.  Place on an edged baking sheet lined with parchment paper.  Drizzle filets lightly with 1 tsp. olive oil and 1 tsp. lemon zest, and salt/pepper.  Bake fish for 25 minutes.

In a small bowl mix arugula, lemon juice and olive oil until all the arugula is coated.  Remove fish, plate over arugula and serve with 2 sliced fingerling potatoes.  Yum!

Wine pairing:  look for medium bodied whites with high aromatics and rich full-bodied whites aged in oak.

Source: Edible Santa Barbara: Celebrating the Local Food and Wine Culture of Santa Barbara County.