Preheat your oven to 425°F (220°C). Season the sablefish fillets with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat and sear the fish skin-side down for about 3-4 minutes until the skin is crispy. Transfer to the oven and bake for an additional 5-7 minutes until cooked through.

Lemon Caper Butter Sauce

Make the Sauce

In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant. Stir in lemon juice and capers. Cook for another 2 minutes, then remove from heat.

Whipped Potato & Cod Brandade

Prepare the Brandade

Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash with heavy cream and butter. Fold in the flaked cod until well combined.

Spinach and Crispy Capers

Cook the Spinach and Capers

In a small pan, heat olive oil over medium heat. Add rinsed and dried capers and fry until crispy, about 2-3 minutes. Remove and drain on paper towels. In the same pan, add fresh spinach and sauté until wilted, about 2 minutes.

Assembly

Plate the Dish

On each plate, place a generous scoop of the whipped potato and cod brandade. Top with the crispy skin sablefish, spoon the lemon caper butter sauce over the fish, and garnish with sautéed spinach and crispy capers.