4 Individual Casserole Dishes
A Very Sharp Kitchen Knife
Additional Casserole Dish To Marinate the Fish
4 – 5 Ounce Pieces of Sablefish, Commonly Known as Butterfish
1/2 Cup Lemon Juice (Approximately 2 lemons)
1/2 Cup White Wine
3 Tablespoons Olive Oil
2 Tsps Anchovy Paste
3 Tblsps Chopped Rosemary
1 Tbsp Minced Garlic
3 Tablespoons capers, About 5 Forks Full
About 30 Grinds of Black Pepper
2 – 3 Lemons (Depending on their size – these are for slicing)
1) Preheat oven to 375 degrees.
2) In the large casserole dish, stir together the lemon juice, chopped rosemary, anchovy paste, black pepper, minced garlic, capers, white wine and olive oil and place the fish into the mixture. Allow the fish to marinate for about half an hour.
3) In the meantime, slice your lemons very thinly. You could use a mandolin for this if you have one.
4) Place one piece of fish in each casserole dish. Evenly distribute the lemon juice mixture between the casserole dishes. Place the thinly sliced lemons on top of each piece of fish, laying the lemons to resemble a fish scale pattern.
5) Place the casserole dishes in the preheated oven for about 40 minutes or until the fish flakes when tested with a fork.
1) Halibut, Mahi-Mahi, Cod, Grouper or Red Snapper would also be delicious in this dish, depending on what part of the world you live in. Feel free to use any of them as a replacement.
2) I have found that the easiest way to slice lemons thinly is to first slice the lemon long-ways, then lay the flat piece on your work surface and slice. This gives you a lot more stability. Also – a sharp knife is a MUST.
3) This is a great make ahead dish for a dinner party. You can make & assemble it the day before, cover with plastic wrap & refrigerate it overnight. Just pop the casseroles into the oven when your guests arrive. It wows them every time & it’s stress-free entertaining.
• 401 Calories
• 21 grams of Protein
• 13 grams of Total Carbohydrates
• 1 gram of Sugar
• 4 grams of Fiber
• 33 grams of Total Fat
• 6 gram of Saturated Fat
• 0 grams of Trans Fat
• 72 mg of Cholesterol
• 346 mg of Sodium
• 129% RDA Vitamin C
• 77% RDA Selenium
• 36% RDA Vitamin B12
• 32% RDA Niacin
• 28% RDA Vitamin B6
• 26% RDA Phosphorus
• 24% RDA Magnesium
• 20% RDA Potassium
• 15% RDA Iron
• 15% RDA Copper
• 14% RDA Sodium
• 13% RDA Thiamin
• 13% RDA Pantothenic Acid
• 12% RDA Calcium
• 11% RDA Riboflavin
• 10% RDA Vitamin A
• 10% RDA Vitamin K
• Glycemic load: 3
• Total Omega 3 Fatty Acids: 2519
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
