Baked Alaska Sablefish with Crispy Breadcrumbs and Shaved Brussel Sprout Salad

This method for cooking sablefish leaves the fish tender and silky, blanketed by deeply golden garlicky breadcrumbs. Sablefish is naturally buttery and rich, so you can treat it really simply for an easy, refined dinner that feels special without being fussy.

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Baked Sablefish with Crispy Breadcrumbs and Shaved Brussels Sprouts Salad

Servings: 4

Prep Time: 25 minutes

Cook Time: 12-15 minutes

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Ingredients

• For the fish:
  • 2–4 sablefish fillets (5–6 oz each), skin-on or skinless
  • Kosher salt
  • Freshly cracked black pepper
  • 3⁄4 cup breadcrumbs
  • 2 tbsp olive oil or melted butter
  • 1 clove garlic, finely grated
  • Pinch of salt
  • Zest of one lemon
  • 2 tbsp chopped parsley
  • Lemon wedges, for serving
• For the salad:
  • 1 lb Brussels sprouts, trimmed
  • 1⁄4 cup dried cranberries
  • 1⁄4 cup salted, roasted chopped almonds
  • 1⁄3 cup grated asiago cheese
  • Freshly cracked black pepper
  • Zest of 1 orange
  • 1⁄4 cup fresh orange juice
  • 2 tbsp lemon juice or white wine vinegar
  • 1 tsp Dijon mustard
  • 1⁄2 tsp honey
  • 1⁄3 cup extra-virgin olive oil
  • Kosher salt, to taste

Instructions

1. Make the salad: Thinly slice Brussels sprouts using a sharp knife, mandoline, or food processor slicing blade. Place in a large bowl.
2. Make dressing and assemble: In a small bowl or jar, whisk together orange zest, orange juice, lemon juice (or vinegar), Dijon, honey, and a pinch of salt. Slowly whisk in olive oil until emulsified. Taste and adjust salt and acidity. Pour vinaigrette over Brussels sprouts and toss well. Let sit 5–10 minutes to slightly soften. Top with asiago, dried cranberries, and almonds. Toss gently and finish with black pepper before serving.
3. Start oven, mix breadcrumbs: Preheat the oven to 400°F. Add breadcrumbs, olive oil, garlic, salt, lemon zest, and chopped parsley to a mixing bowl. Stir together.
4. Season: Pat sablefish dry with paper towels. Season with salt and pepper on both sides.
5. Bake fish: Place the fish portions on a parchment-lined baking sheet and lightly press a thin layer of breadcrumbs, about 1⁄4-inch thick, onto each piece of fish. Bake for 12–15 minutes or until the fish is white and flaky but still moist.
6. Serve: Transfer fish to plates and finish with a squeeze of lemon if desired. Serve alongside the Brussels sprouts salad.

Homemade | homemadecooking.com

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