Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms

Photo: a fillet of sablefish with fresh herbs

Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes remarkably well due to its high fat content, as well as being a sustainable fish species. The high fat content also contributes amazing flavour and richness as well as being a fantastic source of long chain Omega 3 fatty acids. Mushrooms pair extremely well with this fish, particularly the Morel. I have substituted fresh Porcini and Chanterelle in this recipe with some success but nothing compares to the flavour and texture of the Morel with the supple flesh of the Sablefish. Buy dried Morels at your specialty grocer and while re-coiling at the price, remember that a little goes a long way. Brandenburg #3 dessert wine made by Venturi Schulze vineyards in Cobble Hill on Vancouver Island has oaky, earthy, caramel characteristics that work well with the earthy mushrooms without overpowering the fish.”




Sablefish 2 lb skin on fillet cut into 6 portions.


Brandenburg  #3 ¼ cup


Morel Mushrooms 1.5 ounces dried


One medium size shallot,  julienned


2 tsp Garlic, finely minced


1 cup Morel Stock


1/2 cup Chicken Stock


1/3 cup White wine


10 to 12 stalks Rapini or Broccoli Rabe, roughly chopped


Good Quality Extra Virgin Olive Oil


Salt to taste


Pepper (pinch)


1.4 lb Fresh Angel hair Pasta


Place Sablefish in a shallow container with Brandenburg. Make sure the fillets are coated and let marinate in refrigerator for two hours. Every ½ hour turn the fillets to ensure even distribution of marinade.

Soak mushrooms in warm tap water to cover for 1 hour to soften. Reserve liquid.

15 minutes before fish is ready, preheat oven to 475 F.

Fill a 20 L pot ¾ full with cold water and place over high heat to boil. Add to pot ½ cup of salt.

To prepare sauce: Place a 14 inch sauté pan over medium high heat and add 4 tblsp of olive oil. When oil is hot, add shallots and sauté till soft. Turn heat to medium and add garlic. Sauté shallots and garlic for 1 minute. Add morel stock, chicken stock, white wine, salt and pepper. Turn heat to high and reduce by ¾. Turn heat to low and add Morels and Rapini. Continue to cook for 3 minutes tossing mushrooms and greens well. Set sauce aside.

Line a baking sheet with parchment. Place sablefish fillets skin side down on parchment and sprinkle with salt. Place fish in preheated oven and cook for 6-8 minutes. Do not turn. (Note: Sablefish can stand a fair amount of cooking before it dries out. If you aren’t sure if it’s done, let it go for a couple of more minutes. Don’t worry)

Fish will flake easily when done and skin should be crispy.

While fish is cooking, add pasta to boiling water and cook till al dente. (About 3 minutes for fresh pasta. If using dried, follow directions on package.)

When pasta is done, drain well in a colander reserving about a 1/3 cup of cooking water. Do not rinse pasta!

Add pasta to sauce and toss till combined, adding some of the reserved pasta water if needed.

Divide pasta into six shallow bowls and top with the morels, greens and rest of sauce.

Place fish atop pasta skin side up.

Finish plates with a drizzle of extra virgin olive oil.


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