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Ingredients
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Main Ingredients
Vegetables
Fregola Sarda
Method
Preparing Sablefish
- 1
Season the Sablefish
Rinse the sablefish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Cooking the Sablefish
Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil. Once hot, place the sablefish fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and set aside.
Preparing Haricot Verts
- 3
Blanch the Haricot Verts
Bring a pot of salted water to a boil. Add the haricot verts and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop cooking. This keeps them vibrant and crunchy.
- 4
Sauté the Haricot Verts
In the same skillet used for the sablefish, add 1 tablespoon of olive oil over medium heat. Add the blanched haricot verts and sauté for 2-3 minutes until heated through. Season with salt and pepper to taste.
Cooking Fregola Sarda
- 5
Cook the Fregola
In a medium saucepan, bring vegetable broth to a boil. Add fregola sarda and minced garlic. Reduce heat to a simmer, cover, and cook for about 10-12 minutes until the fregola is tender and has absorbed most of the broth.
- 6
Finish the Fregola
Remove from heat and stir in grated Parmesan cheese and chopped parsley. Fluff with a fork and adjust seasoning if necessary.