Sablefish (Black Cod) with Watercress Summer Salad

Sablefish (Black Cod) with Watercress Summer Salad Recipe
Michaela Neacsu

Light and summery, this herbed sablefish (black cod) is accompanied by a variety of fruits and vegetables!

Sablefish (Black Cod) with Watercress Summer Salad | Sitka Salmon Shares

Prep time: 6 hr
Cook time: 15 min
Total time: 6 hr 15 min
Serves: 1


Ingredients

  • 1, 10-12 ounce sablefish (black cod)
  • 2 teaspoons fresh parsley, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 1/2 teaspoons pink peppercorns, crushed
  • 6 tablespoons olive or vegetable oil, extra if needed
  • 2 tablespoons fresh squeezed lime juice
  • 1 bunch watercress, stems removed
  • 2 tablespoons cantaloupe, cut in small balls
  • 2 tablespoons cherry tomatoes
  • 2 tablespoons jicama, diced
  • 3 small cremini mushrooms, whole or halved

Directions

Marinade

Make the marinade in a medium size bowl with 1 tablespoon oil and half of the parsley, thyme and rosemary. Rub over fish and cover. Leave to marinade in the fridge for at least 6 hours or overnight.

Make Vinaigrette

Make the vinaigrette in a small cup with the remaining chopped herbs, pink peppercorns, 4 tablespoons oil and 2 tablespoons lime juice. Add salt to taste and mix until well combined. Set aside.

Cook fish + mushrooms

Take the fish out of the marinade. Heat 1 tablespoon oil over medium heat, cook fish for 3 minutes on each side. Remove and set aside.

In the same pan, heat 1 tablespoon oil over medium heat. Cook mushrooms for 2 minutes, add salt and pepper to taste. Remove and set aside.

Build salad

Arrange the watercress on a serving plate. Place the fish on top, then place the tomatoes, jicama, mushrooms and cantaloupe over the fish and watercress. Pour the vinaigrette evenly on top of the dish. Serve warm.

This recipe can also be viewed on Michaela's blog, Chicago Loves Panini.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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