Baked Black Cod (Sablefish)
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!
Servings 4 servings
Equipment
Ingredients
- 1 lb black cod filets
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup artichoke hearts quartered
- ½ cup green olives and/or kalamata olives, left whole
- ⅓ cup sun-dried tomatoes packed in oil
- ⅓ cup red onions sliced
- 2 cloves fresh garlic, minced , large, or 3-4 medium
- 1 teaspoon dried oregano , or 2 teaspoon fresh
- 1 teaspoon aleppo pepper flakes or ¾ teaspoon red pepper flakes
- 1 whole lemon , half for cooking, half for serving
- ¼ cup feta to garnish
- 3 tablespoon chopped parsley to garnish
Instructions
- Preheat the oven to 400°F.
- In a baking dish, drizzle half of the olive oil and set aside.
- Coat the sablefish fillets with the rest of the oil completely and place them in the dish. Then top them with salt and pepper.
- Sprinkle the artichokes, olives, sun-dried tomatoes, and red onions 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 entire dish and bake until the fish is flaky and reads 145°F. Typically takes 15-20 minutes, depending on the size of your filets. Check the fillets at 12 minutes.
- Once the dish is out of the oven, garnish with crumbled feta and chopped parsley to serve.
Video
Notes
Black cod is a forgiving fish and can handle being overbaked. That said, fish fillets aren't always created equal. The tail fillet will cook faster than the belly. Watch the time closely to ensure you cook it perfectly. Check the fish at 12-15 minutes, either for a fork test or food thermometer, to ensure it reaches 145F.
Serve with 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.
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