Sablefish, also known as black cod, is a favourite of mine and has become a delicious substitute in my kitchen for the no-longer sustainable Chilean sea bass. Its full yet delicate flavour, flaky yet velvety texture, and sublime fattiness contribute to make it a joy to cook with and to eat.

This recipe calls for roasting sablefish filets with a spicy-sweet glaze. It’s equally as delicious simply seasoned with salt and pepper, seared skin side up for 3 minutes in a skillet, and then placed in the oven skin side down for a few minutes to crisp up the skin and finish cooking. I often serve fish accompanied by buttermilk mashed potatoes (recipe on page 26) and sautéed sliced leeks.

Note: Before heading out to shop for fish, check out the fish sustainability guide on the Ocean Wise website ( or download their iPhone app so it’s always handy.

Makes 4 servings

4 B.C. sablefish (black cod) filets (about 7 ounces each), or other sustainable fish filets (see note, above), rinsed and patted dry

¼ cup mayonnaise

1 clove garlic, finely minced

2 green onions, minced

2 tsp water

1 ½ tsp maple syrup or liquid honey

1 tsp Dijon mustard

1 tsp ancho chili powder or ground cumin

¼ tsp dried thyme

¼ tsp kosher salt pinch freshly ground black pepper

Line the bottom of a baking sheet with parchment paper. Place the sablefish filets on the baking sheet, skin side down. In a small bowl, whisk together the mayonnaise, garlic, green onions, water, maple syrup, mustard, chili powder, thyme, salt and pepper. Using a pastry brush, apply one-quarter of the mixture evenly over the top and sides of each filet. Roast in a 450º F oven until the centre of a fish filet flakes easily with a fork and the glaze is lightly browned, 12 to 15 minutes.