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Roasted Alaska Sablefish with Charred Fennel

Roasted Alaska Sablefish with Charred Fennel
Silky blood orange aioli pairs beautifully with buttery Alaska sablefish and charred fennel. Recipe photo credit Steve Lee.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • Olive oil
  • 4, 6-ounce Alaska sablefish loins or fillets
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 2 fennel bulbs, cut into ¾-inch slices, keep the fronds to serve
  • 2 large blood oranges, cut into ¼-inch slices
  • Juice of 1 lemon
  • Blood Orange Aioli
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • Sea salt flakes, to taste
  • ¾ cup plus 2 tablespoons olive oil
  • Zest of 1 blood orange
Recipe courtesy of Rachel Green


  1. Step 1 Make the aioli

    Preheat oven to 375F. Whisk the egg yolks and mustard together with a pinch of salt. Slowly add the oil in a steady stream, whisking to a thick consistency. Stir in the blood orange zest and leave in the fridge until needed.

  2. Step 2  Fry the sablefish

    Heat a good glug of olive oil in a large frying pan over a medium heat. Season the sablefish with a little salt and pepper and then place in the frying pan. Fry until golden, which should take roughly 2 minutes. Flip them over and cook for a further 2 minutes on the other side. Remove from the pan, place on a baking tray and leave to one side.

  3. Step 3 Cook the fennel and oranges

    Add another glug of olive oil to the frying pan and add the fennel. Cook until golden, remove from the pan and place in the baking tray with the sablefish. Put the blood orange slices into the frying pan and cook for about a minute on each side until they start to caramelize slightly. Remove from the pan and add to the baking tray with the other ingredients. Check the seasoning.

  4. Step 4 Finish in the oven and serve

    Put the baking tray in the preheated oven for about 6-7 minutes until cooked through. To plate, drizzle with the lemon juice and scatter the fennel. Serve with the blood orange aioli.

Recipe courtesy of Rachel Green