Cooking WIth Rebec Vineyards: Roasted Sablefish with Tomatoes & Olives

Pairs With Rebec Vineyards Merlot

Prep Time: 10 Minutes

Cook TIme: 20 Minutes

Serves 2 (Can be easily scaled up)

When life gifts you a slab of gorgeous, thick fresh fish, here’s a recipe for you! It is a great summer treat with fresh tomatoes, but in winter you can easily use canned chopped tomatoes. If you want an extra flavor boost in winter, add some chopped sun-dried tomatoes. This fish pairs well with a red wine such as Merlot. 

2 6 ounce pieces of Sablefish or other firm fleshed fish*

½ onion slices into thin strips

2 garlic cloves, chopped

3 tomatoes chopped roughly

½ cup kalamata olives, pitted

1 Tablespoons olive oil

¼ lemon

Salt and pepper to taste

Preheat Oven to 400 degrees

Step 1: In a baking dish, place tomatoes, onions, garlic. Place fish on top and squeeze lemon over it. 

Step 2: Scatter olives around the fish. Drizzle olive oil over everything and season with salt and pepper as desired.

Step 3: Roast for 20 Minutes. Serve with crusty bread, a side of garden fresh green beans or sauteed zucchini. Use the bread to soak up roasting liquid. Enjoy with Rebec Vineyards Merlot

*Sablefish is fabulous, but we will make this with any firm fleshed fish such as cod, halibut, or haddock. I look for the freshest fish I can find. But sometimes you are forced to use frozen fish. In that case, this recipe can do wonders for frozen fish. If you use smaller fillets, cook time may need to be reduced. You can also make this with salmon.

*This recipe is from Rebecca’s kitchen. She is the daughter of Rebec’s founder, Richard Hanson. She’s “The Cook” of the family and loves using the bounty from her extensive organic gardens at her home at Rebec Vineyards. Follow her on YouTube MountainViewGardens