Get your oven on because this Baked Black Cod (sablefish) recipe is amazingly fast to whip together and the flavor is out of this world! The artichokes, olives, and sun-dried tomatoes create a juicy Mediterranean salad that works beautifully with this fish! Grab sablefish and a few shelf-stable ingredients to whip up this dish that will wow your guests!
Course Dinner
Cuisine Mediterranean, Pacific Coast, Seafood
Keyword 20 minute meals, black cod, sablefish recipe
In a baking dish, drizzle half of the olive oil and set aside.
Coat the sablefish in the rest of the oil completely and place them in the dish. Then sprinkle them with salt and pepper.
Sprinkle artichokes, olives, sun-dried tomatoes, and shallots around the fish. Try to distribute the toppings as evenly as possible.
Then sprinkle fresh garlic, dried oregano, and aleppo pepper over the fish and toppings. Add more as needed,
Squeeze half of a lemon over the dish and bake until the fish is flaky and reads 140°F. Typically takes 15-20 minutes depending on the size of your filets. Avoid overbaking by checking the temperature when nearly done.
Once out of the oven, garnish with feta crumbles and chopped parsley to serve.
Notes
All fish aren't created equal. Watch the time closely to ensure you cook it perfectly. Check the fish right at 15 minutes, either for a fork test or food thermometer to ensure it reaches 140F.Serve with a side of rice, roasted potatoes, quinoa, couscous, or pasta! It's great with just about any lightly seasoned side.Store any leftovers in an airtight container in the fridge for up to 2 days. It's always best to eat seafood by the next day for optimal freshness.Please rate and comment (at the end of the page) if you loved this recipe!