Black cod, also known as Sablefish and Butterfish, is a gourmet fish with a rich, buttery flavor and delicate, silky texture. It is found on the menus of the world’s most exclusive seafood restaurants. While it is known as a delicacy in many countries, it is especially popular in Japan.
Black Cod is found along the northeastern Pacific Ocean from northern Mexico to Alaska but is most commonly found in Alaska. Alaskan black cod stands apart from their regular cod thanks to the frigid waters of Alaska. The cold temperatures result in higher fat content, making for a richer flavor and more Omega-3 fatty acids. Additionally, Alaskan black cod is sustainably sourced and special provisions are in place to ensure the Alaskan fish populations remain at healthy levels, preventing overfishing.
Baked black cod is especially easy to cook and requires minimal work on your part. Here is how I like to cook black cod. You won’t believe how delicious this fish is compared to other varieties.
Black cod fillets Poached in Garlic, Lemon, Butter Sauce
2 (6-ounce) Alaska sablefish (black cod) fillets
2 tablespoons flour
Salt and pepper to taste
Garlic, Lemon Butter
4 tablespoons unsalted butter melted
1 tablespoon minced garlic
1 teaspoon salt
1 tablespoon chopped chives
1 tablespoon lemon juice
2 servings of Mashed Potatoes
Sprinkle the fish with salt and pepper and lightly dredge in the flour. Set aside
Combine the ingredients for the Garlic Lemon Butter sauce in a medium skillet.
Bring the sauce to a simmer, and add the fish skin-side up. Cover the pan. Cook for 12 minutes, carefully turning once after 6 minutes.
The recommended temperature for cooked fish is 140°-145°F.
Place a serving of mashed potatoes on each serving plate. Carefully lift a portion of the fish out of the skillet and place it on top of the potatoes. Pour the sauce over the fish and potatoes on each plate. Serve with peas or another green vegetable.