Roasted Sablefish with Fennel, Tomatoes & Crispy Creamer Potatoes
This is the richer pick of the set: succulent sablefish with crisp-edged potatoes, roasted fennel, and a warm tomato-olive style finish. It feels restaurant-worthy, a little more luxurious, and still comes together in under an hour.
Ingredients
- Sablefish Fillet 2 fillets 14.99
- Yellow Creamer Potato Bag 12 ounces, halved 5.54
- Organic Fennel Bulb 1 bulb, sliced into wedges 2.99
- Organic Roma Tomatoes, 16 OZ 3 tomatoes, cut into thick wedges 2.99
- Organic Shallots 1 shallot, thinly sliced 4.99
- Organic Lemons 1 lemon, zest and juice 1.29
- Organic Dill Bunch 2 tablespoons, chopped 2.49
- Pantry olive oil 2 tablespoons
- Pantry capers or olives 2 tablespoons
- Pantry kosher salt to taste
- Pantry black pepper to taste
- KIONA Chenin Blanc, 750 ML 750 ML 13.99
Instructions
- Preheat the oven to 425°F. Line one sheet pan for the potatoes and fennel and a second small pan or one side of the sheet for the fish and tomatoes if needed.
- Toss 12 ounces halved yellow creamer potatoes and 1 fennel bulb sliced into wedges with 1 tablespoon olive oil, salt, and black pepper. Arrange cut side down where possible so the potatoes get crisp and the fennel caramelizes.
- Roast the potatoes and fennel for 25 to 30 minutes, turning once halfway through, until the potatoes are golden and tender and the fennel is browned at the edges.
- While they roast, toss 3 thick-wedged roma tomatoes and 1 thinly sliced shallot with a little salt, black pepper, half the lemon zest, and 1 teaspoon olive oil.
- Pat the 2 sablefish fillets dry and season with salt, black pepper, and the remaining lemon zest. Because sablefish is rich and delicate, handle it gently so the fillets stay intact for plating.
- When the potatoes have about 12 minutes left, place the seasoned sablefish fillets on the second pan and scatter the tomatoes, shallot, and 2 tablespoons capers or olives around them. Roast for 10 to 12 minutes until the fish flakes easily but still looks moist and glossy.
- Remove the pans from the oven. Squeeze the juice of 1 lemon over the fish and vegetables, then sprinkle with 2 tablespoons chopped dill.
- To plate, mound the roasted potatoes slightly off-center, lean the fennel wedges alongside, and set a sablefish fillet on top or just beside the potatoes. Spoon the warm roasted tomatoes, shallot, and pan juices over and around the fish for contrast and shine.
- Serve immediately. Optional wine pairing: Chardonnay for a broad, buttery match or Chenin Blanc for bright acidity against the richness.
Cook time: 50 minutes
Estimated cost: $24-27
Health notes: Approximately 760 calories per serving. About 34g protein, 40g fat, 52g carbohydrates, 7g fiber. More indulgent than the other recipes, with heart-healthy fats and a substantial portion of vegetables.
Drink pairing: Chardonnay is excellent with the buttery fish and roasted fennel. If you want something with a little more edge, try dry Chenin Blanc.
Wine picks:
- KIONA Chenin Blanc, 750 ML 13.99 750 ML
- LA CANA Rías Baixas Albariño, 750 ML 18.99 750 ML
Why it works: Both choices play different but complementary roles with roasted sablefish. Kiona Chenin Blanc brings energetic acidity, a touch of fruit richness and a textured midpalate to match the buttery, silky sablefish while standing up to lemon, capers and roasted fennel. La Cana Rías Baixas Albariño adds saline minerality, bright citrus and herbaceous lift that echoes the dill and fennel and refreshes the palate against the olive/tomato pan juices. Either alone is an excellent match; together they give you a richer, rounder option (Chenin) and a zippier, more herbal-saline option (Albariño).