Photo of Braised Sablefish with Local Chanterelles by WW

Braised Sablefish with Local Chanterelles

Points® value
Total Time
45 min
15 min
30 min
Silky mouthfuls of our succulently braised fish fillets will have you dinner guests in awe. Chanterelle mushrooms add exotic consistency and flavour.


Olive oil

4 tsp(s), (20 ml) divided


2 clove(s), large, minced


2 cup(s), (480 ml) (chopped chanterelle mushrooms)

Reduced-sodium chicken broth

1 cup(s), (240 ml)

Fresh lemon juice

1 tbsp(s), (15 ml)

Uncooked sablefish fillet

1 pound(s), (480 g), skin on, cut crosswise into four pieces

Table salt

¼ tsp(s), (to taste)

Black pepper

¼ pinch(es), ground (to taste)


  1. Preheat oven to 375°F (190° C).
  2. Heat 2 tsp (10 ml) of the oil in a large nonstick skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms release juice. Add chicken broth and lemon juice and bring to a simmer. Simmer 5 minutes. Pour mixture into the bottom of a shallow baking dish and set aside.
  3. Heat remaining 2 tsp (10 ml) oil in the same skillet over medium-high heat.
  4. Season both sides of fish fillets with salt and black pepper.
  5. Add fish to hot pan, skin side down and cook 1 minute, until skin is crisp.
  6. Remove fish from pan and arrange on top of mushroom mixture in baking dish. Bake 7 to 10 minutes.
  7. Serve fish with mushroom sauce spooned over top.