Oven-Baked Sablefish with Light Pan Sauce
This sablefish recipe features tender, buttery oven-baked fillets with a simple soy-citrus marinade and a silky pan sauce—restaurant-level results with easy, hands-off cooking.
Ingredients
- 1 1/2 pounds sablefish fillets about 4 fillets, 5–6 ounces each; skin-on or skinless
- 1 tablespoon olive oil for greasing the baking dish
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 2 tablespoons mirin Japanese sweet rice wine; or 1 tablespoon honey + 1 tablespoon water
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lemon juice about 1/2 lemon
- 2 teaspoons toasted sesame oil
- 2 cloves garlic minced or pressed
- 1 teaspoon fresh ginger grated; or 1/4 teaspoon ground ginger
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil for the sauce
- 2 tablespoons water or low-sodium chicken broth
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water to make a slurry
- 1 teaspoon lemon zest
- 1 tablespoon fresh chives or green onions finely chopped
- cooked jasmine rice, brown rice, or mashed potatoes for serving, optional
- steamed or roasted vegetables such as asparagus, broccolini, or green beans; for serving, optional
- lemon wedges for serving, optional
- toasted sesame seeds for garnish, optional
Instructions
- Lightly oil a baking dish just large enough to hold the sablefish fillets in a single layer. Pat the sablefish dry with paper towels to help the marinade cling and improve texture. Season both sides of the fillets lightly with sea salt and black pepper.1 1/2 pounds sablefish fillets, 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper
- In a small bowl, whisk together the soy sauce, mirin, rice vinegar, maple syrup or honey, lemon juice, toasted sesame oil, minced garlic, and grated ginger until well combined. Taste and adjust if desired.3 tablespoons low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 tablespoon maple syrup or honey, 1 tablespoon fresh lemon juice, 2 teaspoons toasted sesame oil, 2 cloves garlic, 1 teaspoon fresh ginger
- Place the seasoned sablefish fillets in a shallow dish or zip-top bag. Pour the marinade over the fish, turning gently to coat. Marinate in the refrigerator for 20–30 minutes; do not marinate for hours, as the acidic ingredients can affect the delicate texture.1 1/2 pounds sablefish fillets
- While the fish marinates, preheat the oven to 400°F (200°C) with a rack in the center position.
- Transfer the marinated sablefish fillets to the prepared baking dish, skin-side down if using skin-on fillets. Reserve the excess marinade in a small bowl for the sauce. Arrange the fillets so they are not crowded and have a little space between them.1 1/2 pounds sablefish fillets
- Bake the sablefish at 400°F (200°C) for 10–14 minutes, depending on thickness, until the fish flakes easily with a fork and the center is just opaque. For an instant-read thermometer, aim for an internal temperature of about 130–135°F (54–57°C) in the thickest part.1 1/2 pounds sablefish fillets
- While the fish bakes, heat a small saucepan over medium heat. Add the butter and olive oil. When the butter has melted and is gently foaming (not browning), pour in the reserved marinade and the water or chicken broth. Bring the mixture to a gentle simmer.2 tablespoons unsalted butter, 1 tablespoon olive oil, 2 tablespoons water or low-sodium chicken broth
- Stir the cornstarch slurry to recombine, then whisk it into the simmering sauce. Let it bubble for 1–2 minutes, stirring, until slightly thickened and glossy and it lightly coats the back of a spoon. Remove from the heat and stir in the lemon zest and chopped chives or green onions. Taste and adjust seasoning or add a squeeze more lemon if desired.1 teaspoon cornstarch, 1 teaspoon lemon zest, 1 tablespoon fresh chives or green onions
- When the sablefish is done, remove the baking dish from the oven and let the fish rest for about 3 minutes so the juices settle. Spoon the warm pan sauce over the fillets, letting some drizzle into the baking dish. Sprinkle with toasted sesame seeds if using.1 1/2 pounds sablefish fillets, toasted sesame seeds
- Serve the sablefish over cooked rice or mashed potatoes and alongside steamed or roasted vegetables. Add extra sauce to each plate and finish with lemon wedges for squeezing at the table.cooked jasmine rice, brown rice, or mashed potatoes, steamed or roasted vegetables, lemon wedges
Notes
Storage: Cool leftovers to room temperature (no more than 1 hour), then refrigerate in an airtight container with a little extra sauce for up to 2 days. Reheat gently in a 275°F (135°C) oven, covered, for 10–12 minutes, adding a splash of water or broth if needed to keep the fish moist. Cooked sablefish can be frozen for up to 1 month; thaw overnight in the refrigerator.
Tips: Do not over-marinate; 20–30 minutes is ideal for sablefish. Adjust baking time based on fillet thickness—thicker center cuts may need closer to 14 minutes, thinner tail pieces may be done in 8–10 minutes. If the pan sauce becomes too thick, whisk in a splash more water or broth; if it is too thin, simmer another minute. For company, you can double the sauce so there is plenty for serving over rice or vegetables.
Variations: For a garlic-herb version, swap the soy-based marinade for olive oil, lemon, garlic, thyme, and parsley. For miso-glazed sablefish, whisk 2 tablespoons white miso and 1 extra tablespoon maple syrup into the marinade and broil 1–2 minutes at the end for a caramelized top. For a dairy-free version, replace butter in the sauce with additional olive oil.
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