Rich and buttery sablefish begs for a bright and acidic accompaniment for balance, and this fresh herb salsa with lemon and capers fits the bill. Simple boiled potatoes and green beans allow the fish to take center stage.
- ¼ cup (lightly packed) parsley leaves
- 1 tablespoon finely chopped shallot
- 2 tablespoons coarsely chopped roasted almonds
- ½ teaspoon grated lemon zest plus 2 tablespoons lemon juice
- 1 tablespoon drained small capers
- 2 tablespoons extra virgin olive oil, plus more for cooking
- Salt and freshly ground pepper
- 1 pound baby potatoes, cut into 1-inch pieces
- ½ pound green beans, trimmed
- 1 portion sablefish (10 to 12 ounces) cut into 2 pieces
MAKE THE HERB SALSA
On a cutting board, coarsely chop the parsley, shallot, almonds, and lemon zest together. Transfer to a small bowl and stir in the capers, lemon juice, and olive oil. Season with salt.
COOK THE BEANS AND POTATOES
Bring a medium saucepan of salted water to a boil. Add the potatoes and cook over medium-high heat until nearly tender when pierced with the tip of a knife, 8 to 10 minutes. Add the green beans and cook until crisp-tender and the potatoes are cooked through, about 5 minutes. Drain all and return to the pot. Drizzle with oil, season with salt and pepper, and cover to keep warm.
PAN-SEAR THE FISH
Meanwhile, in a medium skillet, preferably nonstick or cast iron, heat 1 tablespoon olive oil until shimmering. Season the fish with salt and pepper and add it to the skillet skin-side down. Press lightly with a spatula and cook over medium heat until golden brown, about 5 minutes. Flip and cook until golden brown and the fish is just cooked through, 3 to 5 minutes, depending on thickness.
Spoon the salsa over the fish and serve with potatoes and green beans alongside.
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Pair it Up
A minerally white wine from the Mediterranean will be a winner. Seek anything fresh and dry from Greece or Italy.
Level it Up
This salsa is a simple framework, allowing for infinite variations. Try mint, green olives, fresh or dried chiles, and even chopped anchovies.
Lighten it Up
Sablefish is buttery rich but loaded with heart-healthy omega-3 fatty acids. Are you relieved?
Change it Up
For a super deluxe, next-day lunch, toss leftover fish, potatoes, beans, and salsa with arugula or baby greens for the ultimate salad Niçoise.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.