Pan-Roasted Sablefish (Black Cod) with a Grecian Salsa

Serves 4 This buttery fish is a perfect complement to the fresh flavors of the Greek-inspired Salsa. Although this recipe is terribly easy, don’t be afraid to complicate things by wearing your favorite Toga to the dinner table… remember that going “commando” can psychologically damage the kids.

Black cod Fillet.jpg



  • 4 Sablefish fillets, skin on and scaled; 6 to 8 ounces each Salt and Pepper

  • ½ teaspoon of dried Oregano

  • 1 tablespoon of olive oil For the Salsa

  • 1 clove of garlic crushed and minced fine

  • ½ teaspoon dried oregano

  • 2 tablespoons of fresh chopped flat-leaf parsley

  • 1 teaspoon of honey

  • 2 tablespoons red wine vinegar

  • 4 tablespoons olive oil

  • 1 cup or more of seeded diced tomatoes

  • 1 cup of diced peeled seedless cucumber (if you don’t have seedless just remove the seeds)

  • ½ cup of Kalamata olives pitted and quartered

  • ¼ cup of diced red onion Salt and Pepper

How it’s done

  1. First, make the salsa by combining all of the ingredients in a small bowl; season to taste with salt and pepper and set aside.

  2. Preheat your oven to 400° degrees.

  3. Next season the fish on both sides with salt, pepper and the dried oregano (allow the fish to come to room temperature on the counter, about 30 minutes).

  4. Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering (but not smoking).

  5. Sear the fish, flesh side down first, in the pan for 4 minutes, flip and place the skillet in the oven for 8 minutes or until the fish is just opaque when fork tested.

  6. Transfer the fish to a plate to rest.

  7. To serve, transfer the Sablefish to four plates and spoon the salsa over each fillet.

Again, I cannot stress enough to have your Toga tied properly or your dinner guests will be instead feasting on your secret garden. Go to for helpful hints.