Baked Sablefish with Herb Crust

Sablefish — also known as black cod — is prized for its incredibly rich, buttery texture and sky-high omega-3 content. This recipe keeps things simple: a crunchy herb crust provides the perfect contrast to the fish's velvety flesh. The natural fat content of wild sablefish means it's nearly impossible to overcook, making this an ideal recipe for impressing guests without the stress.

Ingredients

• 4 wild Alaskan sablefish portions (5-6 oz each)
• 1/3 cup panko breadcrumbs (use GF panko for gluten-free)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 2 tbsp butter, melted
• 1 tsp lemon zest
• 1 clove garlic, minced
• Sea salt and black pepper
• Lemon wedges for serving

Instructions

1. Preheat oven: Set oven to 400°F. Line a baking sheet with parchment paper.
2. Make herb crust: In a small bowl, combine panko, parsley, dill, chives, melted butter, lemon zest, and garlic. Toss until evenly coated. Season with a pinch of salt.
3. Prep the fish: Pat sablefish portions dry. Season with salt and pepper. Place skin-side down on the prepared baking sheet.
4. Top with crust: Press the herb-panko mixture firmly onto the top of each portion, forming an even layer about 1/4 inch thick.
5. Bake: Bake for 12-15 minutes until the crust is golden and the fish flakes easily with a fork. Internal temperature should reach 145°F.
6. Serve: Transfer to plates and serve immediately with lemon wedges. The crust stays crunchiest when served right away.