Sablefish plays well with bold and bitey flavors in this weeknight recipe

I’ve always loved but never really cooked sablefish, also known as black cod, until moving to Alaska; it’s become one of my favorite go-tos for both its silky, buttery texture and ease of preparation. Like salmon, sablefish plays well with bold and bitey flavors. Grated apple, or pear, adds a touch of sweetness to this marinade, while a thin layer of mayonnaise balances out the heat of the chile paste. Keep in mind that some pastes can be salt licks, so modify the amount of soy sauce accordingly.

High-heat roasting makes for an easy and impressive dinner ready in less than 20 minutes. You’ll want to serve something to soak up the pan juices, like rice or noodles, or steamed and lightly smashed potatoes. Cucumber slices and lemons help cut some of the richness, as does sauerkraut or kimchi. Serve with lettuce leaves and fresh tender herbs.

Roasted sablefish with ginger and green onion

Makes 4 to 6 servings

1 (1 1/2-pound) fillet Alaska sablefish

2 to 3 tablespoons grated apple/1 small apple, core and stem removed, or grated Asian pear or 2 tablespoons brown sugar

1/3 cup low-sodium soy sauce

1/4 cup unseasoned rice vinegar or balsamic vinegar

1 to 2 cloves garlic, minced

1 to 2 teaspoons fresh minced ginger

2 green onions, finely chopped

1 to 2 teaspoons hot chile paste such as chili crunch, harissa, gochujang or sambal oelek

2 heaping tablespoons mayonnaise

For serving: cooked rice or noodles; steamed and smashed potatoes; cucumber and lemon slices; lettuce leaves and fresh herbs

Prepare rice or noodles. Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil. Rinse fillet and pat dry; place on baking sheet, skin side-down. Using the tip of a sharp knife, score the top of the fillet, cutting a criss-cross pattern, being careful not to cut all the way to the bottom.

Combine grated apple, soy sauce, vinegar, garlic, ginger, green onion and chile paste together. Stir in mayonnaise until well-combined. Pat top of fish dry with a paper towel, which will help the mixture adhere better. Spread mayonnaise mixture evenly over fillet. Let sit 10 minutes. Can be prepared up to this point; place in fridge, uncovered, up to one hour.

Roast at 450 degrees for six to seven minutes, depending on thickness of fillet. Make sure pan is on the top rack in oven and turn heat to broil; broil fish on high about two minutes, until bubbling and just cooked through.