I scored this sablefish courtesy of a Sitka Salmon Shares shipment. Try saying that three times with your mouth full of fish!
I cooked the fish skin side down until mainly cooked, then removed and cleaned up the pan a little. From there I finished the fish in butter, olive oil, garlic and parsley – a heavenly quartet.
Rounding out the plate is some seasoned cous cous, lemon spiked aioli and pan roasted chickpeas with garlic and smoked paprika!