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
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.