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Sablefish with Casarecce Pasta

YIELD Serves 4 | TIME Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes 

Sablefish with Casarecce Pasta


For the Sablefish

  • 1 pound (450 g) sablefish, cut into 4 portions

  • 1 teaspoon (5 g) sea salt

  • ½ teaspoon (2 g) black pepper

  • 4 sprigs (5 g) fresh thyme

  • 2 tablespoons (30 ml) extra virgin olive oil

For the Pasta

  • 1 tablespoon (15 ml) olive oil

  • 1 28-ounce (794 g) can crushed San Marzano tomatoes

  • 4 cloves garlic (~28 g), minced

  • ¼ cup (5 g) fresh basil leaves, loosely packed

  • Salt and pepper to taste

  • 2 tablespoons (28 g) butter

  • 8 ounces (227 g) casarecce or penne pasta

  • Micro sprouts for garnish (optional)


Step 1

Cook the fish: Season the sablefish with the salt and pepper, then put it in a sous vide bag (or a gallon-size watertight ziptop bag) with the thyme and extra virgin olive oil. Cook sous vide at 140o F (60°C) for 30 minutes. If you don’t have a sous vide, simmer gently over low heat in a large pot enough water to fully submerge the fish, and stir the pot every 5 minutes to keep the water circulating around the fish as it cooks.

Step 2

Make the sauce: Heat the olive oil in a large saucepan over medium-low heat, then sauté the garlic and basil until the garlic begins to become translucent. Add the crushed tomatoes and simmer for 30 minutes, then stir in the butter. Taste the sauce and add salt and pepper as needed.

Step 3

Cook the pasta: Bring a large pot of water to a boil, then add enough salt that it tastes like sea water. Cook the casarecce until al dente, then add a splash (~¼ cup) of the cooking water to the tomato sauce. Drain the pasta and finish cooking it in the sauce, about 1-2 minutes.

Step 4

Remove the sablefish from the sous vide bag. Plate the pasta in a pasta bowl and place the sablefish on top of the pasta. Garnish with microgreens or sliced basil.

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