Oven-Baked Sablefish with Savory Marinade
This restaurant-style oven-baked sablefish (black cod) uses a simple, umami-rich Asian-inspired marinade and a quick high-heat roast for a silky, buttery, and forgiving main course that’s easy enough for a weeknight.
Ingredients
- 1.5 to 2 pounds sablefish fillet skin-on, cut into 4 portions
- 1/2 teaspoon kosher salt more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup low-sodium soy sauce or tamari/coconut aminos for gluten-free
- 2 tablespoons mirin Japanese sweet rice wine; or 1 1/2 tbsp rice vinegar + 1/2 tbsp honey/sugar
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons pure maple syrup or honey or brown sugar
- 1 tablespoon sesame oil toasted, if possible
- 2 cloves garlic minced or grated
- 1 teaspoon fresh ginger grated; or 1/4 teaspoon powdered ginger
- 1/2 teaspoon crushed red pepper flakes optional, for a gentle kick
- 1 tablespoon neutral oil such as avocado, canola, or grapeseed; for greasing parchment or baking dish
- 2 green onions thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds for garnish
- lemon or lime wedges for serving
Instructions
- Pat the sablefish fillets very dry with paper towels so the marinade clings and the fish caramelizes lightly in the oven. Season all sides lightly with kosher salt and freshly ground black pepper.1.5 to 2 pounds sablefish fillet, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- In a medium bowl or measuring cup, whisk together the soy sauce, mirin, rice vinegar, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Taste and adjust—add a little more maple syrup or a splash of water if it tastes too salty.1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 1/2 tablespoons pure maple syrup, 1 tablespoon sesame oil, 2 cloves garlic, 1 teaspoon fresh ginger, 1/2 teaspoon crushed red pepper flakes
- Place the sablefish portions in a shallow glass dish or zip-top bag. Pour the marinade over, making sure each piece is well coated. Cover and refrigerate for 30 minutes to 2 hours (do not exceed 4 hours). If you’re in a rush, even 20 minutes of marinating will add great flavor.1.5 to 2 pounds sablefish fillet, 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 1/2 tablespoons pure maple syrup, 1 tablespoon sesame oil, 2 cloves garlic, 1 teaspoon fresh ginger, 1/2 teaspoon crushed red pepper flakes
- About 15 minutes before baking, preheat the oven to 400°F (200°C). Line a baking sheet or shallow baking dish with parchment paper and lightly brush or rub it with neutral oil.1 tablespoon neutral oil
- Remove the sablefish from the marinade, letting the excess drip off but not wiping it dry. Place the fillets skin-side down on the prepared baking sheet. Spoon 1–2 tablespoons of the leftover marinade over the tops of the fillets and discard the remaining marinade.1.5 to 2 pounds sablefish fillet
- Bake in the preheated oven for 10–14 minutes, depending on thickness. Start checking thinner fillets at 9–10 minutes and thicker fillets at 12–14 minutes. The fish is done when it flakes easily with a fork, the flesh is just opaque, and it registers about 130–135°F (54–57°C) in the thickest part. It’s better to pull it slightly early and let carryover heat finish cooking.
- For extra caramelization, switch the oven to broil for the last 1–2 minutes of cooking. Watch closely, as the sugars in the marinade can burn quickly.
- Let the baked sablefish rest on the pan for 3–5 minutes. Transfer to plates or a serving platter, garnish with sliced green onions and toasted sesame seeds, and serve with lemon or lime wedges for squeezing over the top.2 green onions, 1 teaspoon toasted sesame seeds, lemon or lime wedges
Notes
Tips: Thicker sablefish fillets (about 1–1 1/2 inches) stay especially moist and are more forgiving. Don’t skip patting the fish dry before marinating; wet fish dilutes the marinade and steams instead of roasting. Taste and balance the marinade before adding the fish—it should be pleasantly salty, slightly sweet, and tangy. For meal prep, you can mix the marinade up to 3 days ahead and marinate the fish for up to 4 hours before baking. Storage: Cool cooked sablefish for no more than 30 minutes, then refrigerate in an airtight container for up to 3 days. For longer storage, wrap cooled fillets tightly and freeze for up to 2 months, then thaw overnight in the fridge. Reheat gently in a 275–300°F oven with a splash of water or broth, covered, until just hot.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @Recipecs for more