Food:  Sablefish Salad

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

edible, Santa Barbara
edible, Santa Barbara

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


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.



One thought on “Food:  Sablefish Salad

  1. Luscious fish treat! For a fish to taste yummy, it must swim three times: in water, in butter and in wine. I do that most of the times for the best result. You too try.

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