Silky blood orange aioli pairs beautifully with buttery Alaska Sablefish (AKA Black Cod) and charred fennel. Recipe photo credit Steve Lee. These simple, fresh ingredients pair perfectly together for an impressive weeknight meal.
Roasted Alaska Sablefish with Charred Fennel
Ingredients
- Olive oil
- 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
- 4 (6oz portions) Popsie’s Alaska Sablefish
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
Directions
Step 1: Make the aioli
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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.
Step 2: Fry the Sablefish
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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.
Step 3: Cook the fennel and oranges
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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.
Step 4: Finish in oven and serve
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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.