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Photo of salmon and root vegetables ready to be roasted




20 minutes // Servings: 4

Recipe from


  • 4 Alaska sablefish fillets (6 to 8 oz. each), fresh or thawed

  • Salt and pepper, to taste

  • 1/2 cup dry sherry

  • 1/4 cup chopped parsley

  • 2 Tablespoons grapeseed or canola oil

  • 2 teaspoons pimenton (smoked Spanish paprika)


  1. Season Alaska sablefish fillets with salt and pepper

  2. Add sherry and parsley to large zip-top plastic bag

  3. Add fillets, seal bag and turn several times to coat

  4. Marinate in refrigerator for 15 to 30 minutes

  5. Remove fillets from marinade; discard marinade

  6. Heat oven to 350ºF.

  7. Add oil to oven-safe skillet and heat to medium-high and add black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 minutes, until lightly browned

  8. Turn fillets over and cook an additional 3 to 4 minutes, until browned

  9. Finish thicker fillets in oven, cooking just until fish is opaque throughout

  10. Sprinkle with pimenton before serving & enjoy!


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