I have never made sablefish before, so I had low expectations for the meal I was making tonight. I just decided to throw a few things together and cross my fingers that it turned out to be a nutritious yet delicious gluten-free, dairy-free dinner.
I heard from a friend of mine, who is a chef, that usually sablefish is cooked with soy sauce. Since we all know I don’t do soy and most soy sauces are not gluten-free, I decided to just use some fresh herbs I had in my fridge.
Dinner turned out to be a hit, it was easy to make and it was 100% paleolithic. We loved it and I will definitely be making it again. I hope you guys like it as much as we did.
This recipe serves 2 people.
2 pieces sablefish
2 bunches of bok choy
2 cups of sliced mushrooms
2 teaspoons coconut oil
2 tablespoon of lemon juice
2 cloves of garlic (I love garlic so I used more)
2 teaspoons of fresh thyme leaves
2 teaspoons fresh marjoram leaves
2 tablespoons finely chopped fresh basil
1/2 teaspoon himalayan sea salt.
Preheat oven to 350 degrees.
In a large frying pan on medium heat add 1 teaspoon coconut oil with thyme, marjoram, basil and garlic. Sautee for 2 minutes or until mixture becomes fragrant. Remove half of the herb mixture to small bowl and add 1 tablespoon of lemon juice to it.
Add the bok choy, mushrooms and 1 tablespoon of lemon juice to the frying pan with the other half of the herb mixture and saute on medium heat for 4 minutes.
In a separate frying pan heat 1 teaspoon of coconut oil on medium heat, then place the sablefish skin side down on the hot pan. Pour the lemon juice herb mixture on top of the fish. Let the fish sear skin side down for a few minutes on medium/high heat.
Transfer the sablefish skin side down to a pyrex dish, add bok choy and mushrooms to the dish and sprinkle with sea salt. Bake in the oven for 12-15 minutes. Remove from the oven and serve.