Pan Seared Wild Sablefish

Pan Seared Wild Sablefish With Butternut Squash and Wild Mushrooms

Chef David Hawksworth, HAWKSWORTH Restaurant

• 2 tbsp unsalted butter
• 2 shallots, minced
• 1/4 small butternut squash, peeled and cut into cubes
• 1 garlic clove
• 4 sprigs fresh thyme
• 1 & 1/3 cups chicken stock
• 4 oz wild mushrooms, cleaned and sliced
• 4 tsp extra-virgin olive oil
• 4 – 5 oz Sablefish fillets, skin-on
• 1 tbsp lemon juice
• 12 cherry tomatoes, cut into quarters
• 4 sage leaves, finely chopped
• Sea salt

Serves 4

Melt 1 tbsp butter in a large pan over a low heat. Add the shallots and cook until they are soft but not brown, about 4 to 5 minutes.

Add the butternut squash, garlic and thyme. Cook for 5 minutes, stirring frequently, without browning.

Add the chicken stock and bring to a gentle simmer. Season to taste.

Cook covered until the squash is tender but not falling apart. Remove the garlic and thyme.

In a medium frying pan, melt the remaining 1 tbsp butter over medium-high heat. Add the mushrooms and sauté until soft. Season to taste and add to the squash mixture.

Preheat the oven to 400ºF/200ºC. Heat the oil in a large nonstick frying pan that can go in the oven. Season the sablefish and place in the pan, skin side up.

Cook without turning for 3 to 4 minutes until the fish is lightly browned around the edges.

Place the frying pan in the oven and cook the fish for 7 to 10 minutes until cooked through.

Re-warm the sauce mixture and add the lemon juice, cherry tomatoes and sage. Spoon into warmed bowls and top with the sablefish. Serve immediately.