Name: Sheet Pan Sablefish with White Beans, Tomatoes, and Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 (6 oz.) portions sablefish; 1 bunch parsley; 12 ounces mixed cherry tomatoes, sliced in half; 2 small shallot, quartered; ¼ cup + 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling; Salt and freshly ground black pepper; 2 garlic cloves; 3 tablespoons pine nuts; 2 tablespoons grated parmesan; 1 lemon, zested and juiced; ½ cup canned cannellini beans, rinsed and drained

A Hearty Sheet Pan Meal With a Fresh Punch

This sheet pan sablefish recipe uses a combination of baking and broiling to create a delicious meal full of flavor, texture, and color. Cherry tomatoes and shallots roast until soft and sweet alongside buttery fillets of sablefish. For the finishing touch, the entire sheet pan is set under the broiler until the fish skin becomes golden and vegetables are just beginning to brown. A dollop of vibrant parsley pesto brings the whole meal together with a bright, herbaceous punch.

Chef’s note: It’s easier for food processors and blenders to handle larger amounts of ingredients, since smaller amounts may not always catch on the blades. Because of this, the recipe has you prepare a few servings worth of pesto. Any leftover pesto can be stored in the freezer for up to 3 months. To make it easier to thaw, try freezing the pesto in an ice cube tray or divided among small containers so that you can defrost only the amount you’d like to use. Alternatively, pesto can be stored in the refrigerator and used within three days.

About Chef George Pramatarov:

George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy beagle at the family lakeside cabin in Wisconsin.

Print Recipe

Sheet Pan Sablefish with White Beans, Tomatoes, and Pesto

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

30 minutes

Total time

45 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions sablefish
1 bunch parsley
12 ounces mixed cherry tomatoes, sliced in half
2 small shallot, quartered
¼ cup + 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Salt and freshly ground black pepper
2 garlic cloves
3 tablespoons pine nuts
2 tablespoons grated parmesan
1 lemon, zested and juiced
½ cup canned cannellini beans, rinsed and drained

Instructions

1. Preheat the oven to 425F. Set a wire rack in a sheet pan.

2. In a bowl, mix together tomatoes, shallots, and 1 tablespoon olive oil. Season with salt and pepper, tossing to coat, then arrange on top of wire rack. Place sheet pan to oven and roast for 10 minutes.

3. While tomatoes are roasting, combine parsley, garlic, pine nuts, parmesan, lemon zest, lemon juice, a generous amount of black pepper in a food processor or blender. Slowly drizzle in ¼ cup of olive oil until pesto is emulsified. Adjust seasoning to taste and transfer pesto to a container. Set aside.

4. Use clean tea towels or paper towels to pat sablefish fillets dry. Generously season with salt and pepper, then drizzle with olive oil to lightly coat.

5. Remove sheet pan from oven and arrange fish skin side down on rack and roast for another 10 minutes. Meanwhile, combine beans with remaining tablespoon of olive oil and season with salt and pepper.

6. When the fish looks flaky, flip it over and add the beans to bottom of tray, beneath fish and tomatoes. Turn on broiler and broil for 5 additional minutes until sablefish skin has just begun to crisp and tomatoes are nicely caramelized.

7. To serve, transfer everything to a serving platter and spoon parsley pesto over the fish. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Sheet Pan Sablefish with White Beans, Tomatoes, and Pesto

A Hearty Sheet Pan Meal With a Fresh Punch

Sheet Pan Sablefish with White Beans, Tomatoes, and Pesto

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