When we were looking up recipes for Sablefish, there were two main preperations: Asian Style and Lemon Butter Sauce. Since Jerome did a great job on the first, I decided to try my hand at the second.
You start with melting a bit of butter in a saucepan with lemon juice, lemon pepper, a pinch of salt and some green onions and bring it to a boil.
You then take your rinsed and dried fish - bones and skin still on. And pour the sauce over top of it in an oven proof dish. We then baked it for 8ish minutes until it was flaky and fell apart.
We then served it simply with nice fresh green beans and grape tomatoes. A nice refreshing summer's dinner. The lemon gave a nice tartness to the fish, and it was a success! Despite never having cooked Sablefish, both of our cooking methods turned out very well which was a relief! I think we'll be more confident with the next round of fish. Sadly though we heard yesterday that we will not be getting a fish box this week, due to bad weather having stopped the fishermen from going out all week.