Baked Sablefish with Soy, Lemon & Ginger: Recipe and Video
Baked sablefish with a short marinade
Soy sauce, lemon, garlic and ginger give this oven recipe a savory, bright seasoning. Use sablefish fillets and keep the portions similar in thickness so they finish at roughly the same time.
Cooking video
Ingredients for four servings
- Four sablefish portions, about 6 oz each
- 3 tbsp olive oil
- 2 tbsp soy sauce
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- Black pepper, lemon slices and chopped parsley or dill
Method
- Thaw frozen fish in the refrigerator following package instructions, including any directions about opening vacuum packaging. Check for bones.
- Mix the oil, soy sauce, lemon juice, garlic and ginger. Coat the fish in a covered dish and refrigerate for about 30 minutes. Keep any sauce for serving separate before it touches raw fish.
- Heat the oven to 400°F. Lightly oil a baking dish. Lift the fish from the marinade, let excess drain and place skin-side down if skin is present. Discard used marinade.
- Bake, beginning to check around 12 minutes. Continue until the center of the thickest portion reaches 145°F. Remove thinner portions as they finish; oven time alone does not establish doneness.
- Lift with a wide spatula and serve with lemon and herbs. Taste before adding salt because the soy sauce already supplies it.
Serving and variations
Serve with rice and steamed greens, roasted potatoes or cucumber salad. For a miso glaze, use the separate miso-marinated black cod recipe rather than adding a thick sweet coating to this one. For the grill, see soy-lemon grilled sablefish.
The sablefish cooking-method guide compares oven, pan, grill and gentle simmering. Nutrition and serving questions are covered in the sablefish nutrition and mercury guide.
Follow FDA seafood handling guidance: keep fish refrigerated, prevent contact between raw fish and ready-to-eat food, and cook the thickest part to 145°F. Times are estimates; use a thermometer.
Explore Sablefish and the full Fish collection.
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