Tomato and Olive Braised Sablefish番茄橄欖燜春鱈魚
A Hong Kong-inspired Mediterranean dish featuring delicate sablefish braised in a fragrant tomato and olive sauce. The fish is cooked until tender and flaky, infused with the flavors of tomatoes, green olives, garlic, and aromatics. This elegant yet comforting dish balances the richness of the fish with bright, tangy notes from the tomatoes and olives.
01Ingredients
- 800g sablefish fillet
- 500g fresh tomatoes, diced
- 150g green olives, pitted and halved
- 6 cloves garlic, minced
- 1 medium onion, finely diced
- 3tbsp olive oil
- 200ml fish stock or water
- 2tbsp white wine
- 1tsp sea salt
- 0.5tsp white pepper
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2tbsp fresh parsley, chopped
Nutrition (per serving)438kcal
- Protein38.2g
- Carbs8.1g
- Fat28.4g
Fiber 1.8 gSodium 687 mg
02Steps
- Pat sablefish fillet dry with paper towels and season with salt and white pepper on both sides
- Heat olive oil in a large braising pan or deep skillet over medium-high heat
- Sear sablefish fillet on both sides for 2-3 minutes until golden, then transfer to a plate
- In the same pan, sauté onion over medium heat until translucent
- Add minced garlic and cook for 1 minute until fragrant
- Add diced tomatoes and stir-fry for 2 minutes to break them down slightly
- Pour in white wine and fish stock, bring to a gentle simmer
- Add green olives, thyme, and rosemary to the sauce
- Gently place seared sablefish fillet back into the pan, nestling it into the sauce
- Reduce heat to medium-low and braise uncovered for 15-18 minutes until fish is cooked through and flakes easily
- Taste and adjust seasoning with salt and pepper if needed
- Garnish with fresh chopped parsley and serve immediately with the tomato-olive sauce
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