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Photo of salmon and root vegetables ready to be roasted




20 minutes // Servings: 4

By Lexi Hackett


  • 16 oz. sablefish portions

  • 1 tsp sea salt

  • 1 tsp fresh ground black pepper

  • 2 tbsp flour

  • 2 tbsp olive oil

  • ½ c white wine

  • 3 cloves garlic, minced

  • 2 tbsp. capers, drained

  • Juice of one lemon

  • 2 tbsp butter

  • Parsley, chopped, for garnish


  1. Season the sablefish with a sprinkle of salt & pepper.

  2. On a plate, mix the flour with remaining salt & pepper; dredge the fish and shake off excess flour. Option to skin fish and flour on all sides.

  3. Add olive oil to a skillet and heat. When oil is hot, add the fish skin side up and sear until a crispy golden crust forms, about 4 minutes. Flip the fish, skin side down, until cooked thoroughly.

  4. Remove fish from heat.

  5. Reduce heat to medium low and add wine to the skillet; scrape up brown bits and mix. Continue stirring periodically until the liquid is reduced to half the volume.

  6. Add garlic, capers, lemon juice and mix.

  7. Add butter to the sauce until melted, then remove from heat.

  8. Spoon the sauce over the sablefish and top with parsley.

  9. Enjoy! What is better than wine, butter and parsley all in one bite?.


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