Sablefish with tomatoes, pine nuts, and olives

Name: Sablefish with tomatoes, pine nuts, and olives
Cuisine: American
Ingredients: 4 skinless sablefish (black cod) fillets (about 5 ounces/140 g each); 2 tablespoons extra-virgin olive oil; ¾ cup (180 ml) shrimp stock or chicken stock; ¼ cup (60 ml) dry white wine, such as sauvignon blanc; ¼ cup (60 ml) dry white wine, such as sauvignon blanc; 2 cups (270 g) grape tomatoes, halved (or quartered if large); Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 2 cloves garlic, thinly sliced; ¾ cup (180 ml) shrimp stock or chicken stock; ½ cup (65 g) pine nuts, lightly toasted; 1 tablespoon chopped fresh chives; Lemon wedges for serving; ½ cup (75 g) pitted and slivered green olives, such as Castelvetrano; ½ cup (75 g) pitted and slivered green olives, such as Castelvetrano; ½ teaspoon chopped fresh rosemary; 1 tablespoon unsalted butter, at room temperature

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The Mediterranean flavors of this dish pair well with the richness of sablefish. This recipe also works well with all kinds of meaty, firm-fleshed white fish, such as cod, halibut, salmon, or trout.

Ingredients

2 tablespoons extra-virgin olive oil
4 skinless sablefish (black cod) fillets (about 5 ounces

Americas
United States
Fish course
Pescatarian
Gluten-free
California

Method

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the fish, season generously with salt and pepper, and cook until lightly browned and crusty on both sides, about 5 minutes. Transfer the fish to a plate and set aside.

Add the garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the stock and wine and bring to a boil. Cook until reduced b