Serves 4

Sable fish or Black Cod is available from California up to Alaska. It’s great virtue is that you really can’t overcook it because it has lovely natural oils that keep it moist. It is abundantly available frozen which is just fine. You can substitute any firm white fish such as halibut or cod for the black cod. Likewise any wild or exotic mushroom you like can be substituted for the chanterelles which are very seasonal. The rich Founder’s Reserve Chardonnay would be delicious with this dish.sablefish chef john ash

For the parsley sauce
1 large clove garlic, peeled
2 cups packed flat-leaf parsley leaves with tender stems
1 cup packed fresh basil leaves
1/2 cup or so fruity extra virgin olive oil
Salt and freshly ground pepper
Juices from cooked fish

For the fish
4 five to six ounce black cod fillets
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1/4 cup dry white vermouth or dry white wine
2 tablespoons lemon juice

For the chanterelles:
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
8 ounces chanterelles, cleaned and quartered
1 tablespoon minced shallots or scallions
Salt and freshly ground pepper
1 teaspoon finely grated lemon zest

Make the parsley sauce. Bring a pot of water to a boil, salt generously and add garlic and cook for 1 minute. Stir in parsley and basil and blanch for 10 seconds only. With a medium mesh strainer drain and immediately plunge into ice water to preserve the color and flavor. Drain again and squeeze as much water out of the greens as you can. Transfer garlic and greens to a food processor or blender. Add olive oil and puree until smooth. Season to your taste with salt and pepper. Reheat before serving if needed. Just before serving pulse in the juices from the cooked fish.

Cook the fish. Preheat oven to 425 degrees. Season the fish with salt and pepper. Heat a heavy bottomed sauté pan that can accommodate the fish in a single layer over medium heat. Add the oil and butter and heat until butter is foamy. Add the fish and cook until nicely browned. Turn fish over and place pan in the oven and cook until fish is just cooked and pulls apart when a fork is inserted, 4 to 5 minutes. Set fish aside and keep warm. Add vermouth and lemon to pan and over high heat reduce the liquid until syrupy, scraping up any browned bits. Pulse into parsley sauce above.

Cook the mushrooms. While fish is roasting, heat a large skillet over high heat and add olive oil and butter. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan until they release their juices. Add shallots, salt and pepper to taste and continue to cook and gently turn until juices have evaporated and mushrooms are lightly browned but still holding their shape. Stir in zest and taste for seasoning.

To serve: Spoon a generous portion of the sauce onto 4 warmed plates. Place fish on top and mushrooms on top of that and serve immediately. Garnish with a shrimp if desired.