Creamy Lemon & Smoked Sablefish Pasta

Silky, smoky and bright with lemon, this cozy pasta is an easy way to bring something special to your holiday dinner table.

This creamy pasta is proof that a holiday dinner doesn’t have to be complicated. A simple butter and cream sauce comes alive with lemon, capers and fresh herbs, then gets folded through with rich, smoky flakes of our cold smoked sablefish. It’s elegant enough for a festive dinner and easy enough for a cozy night in.

Servings: 4 people

Prep Time: ~10 mins | Cook Time: ~25 mins

Ingredients

• 1 cold smoked sablefish portion (170–200g)
• 340–400g linguine or tagliatelle
• 2 tbsp unsalted butter
• ¾ cup heavy cream
• 1 lemon, zest and juice
• 1 tbsp capers, drained
• 2 tbsp finely chopped chives
• 2 tbsp fresh dill, roughly chopped
• Freshly cracked black pepper
• Lemon wedges and dill, to serve

Directions

1. Preheat the oven to 400°F. Place the smoked sablefish fillet on an oven-safe skillet or foil-lined baking sheet and cook on the centre rack for approximately 10 minutes, until the fish flakes easily or reaches an internal temperature of 130°F at its thickest point. Cook for a few additional minutes if needed. Remove the skin, gently flake and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook the pasta until just shy of al dente, reserving about ½ cup of pasta water before draining.
3. While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the capers and half the chives and cook briefly. Add the cream, lemon zest and a small squeeze of lemon juice, then simmer gently for 3–4 minutes.
4. Add the pasta and a splash of pasta water to the sauce and toss until glossy. Gently fold in about two-thirds of the sablefish. Finish with dill, the remaining chives, black pepper and extra lemon.
5. Plate and top with the remaining sablefish flakes. Serve with lemon wedges.

Notes

• Skip the Parmesan! Cheese can overpower the delicate smoked fish and bright lemon.

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