Updated Apr 18, 2019Chatelaine
asparagus, ends trimmed
olive oil, divided
4 140 g
skin-on fillets of sablefish or black cod
large shallot, cut in 8 wedges with core intact
cherry tomatoes, halved
kalamata olives, pitted and halved
garlic clove, minced
- ARRANGE rack in top third of oven, then preheat broiler. Line a baking sheet with foil.
- TOSS asparagus with 1 tbsp oil and 1/4 tsp salt on 1 side of prepared sheet. Set aside.
- HEAT a large non-stick frying pan over medium-high. Sprinkle fish with remaining 1/4 tsp salt. Add 1 tsp oil to pan, then fish, skin-side down. Cook until bottom is golden, 1 to 2 min. Transfer fish, skin-side up, to other side of baking sheet. Roast in top third of oven until a knife inserted in thickest part of fish comes out hot, 4 to 5 min.
- ADD remaining 2 tsp oil to same pan and heat over medium. Add shallot and cook until golden, 2 to 3 min. Stir in wine, then tomatoes, olives and garlic. Cook until tomatoes soften, about 4 min. Spoon sauce over fish and sprinkle with parsley.