Courtesy of Chef Robert Clark, C Restaurant
Serves 4

• 1 lb (500 grams) smoked Sablefish fillets, cut into four 4 oz/125 grams pieces, about 1 inch/2.5 cm thick, skinned

Sauce:

• 1 Tbsp (15 mL) butter
• 2 Tbsp (30 mL) finely chopped shallot
• 1/2 cup (125 mL) white wine
• 1/4 cup (60 mL) vermouth
• 1 cup (250 mL) fish stock
• 1/2 cup (125 mL) watercress leaves
• 1/4 cup (60 mL) butter
• 1 tsp (5 mL) verjus
• salt and pepper to taste

• 1 lb (500 grams) Sablefish fillets, skin on, cut into four equal pieces
• 3 (50 mL) Tbsp butter, divided
• 1 cup (250 mL) cooked lentils
• 1 oz (25 grams) sea cucumber muscle, cut in 1 inch/2.5 cm strips 
• 1 cup (250 mL) cooked Israeli couscous (in saffron broth)
• 1 cup (250 mL) blanched assorted baby vegetables and asparagus tips
• 4 tsp (20 mL) oatmeal oil

Preheat oven to 400°F/200°C
In a small saucepan over medium heat, add butter and shallots
and cook for about 1 minute. Add white wine and vermouth and
cook until volume is reduced by half. Add fish stock, cook and
reduce volume to about 3 Tbsp/50 mL. Pour reduction into blender;
add watercress and butter and blend until smooth.  Add verjus and
blend briefly.  Season to taste.  Transfer to small saucepan and keep warm.

Season Sablefish fillets with salt and pepper. In a lightly oiled,
non-stick skillet, over medium high heat, sear fillets, flesh side down,
for 1 minute or until golden. Turn fillets over and place skillet in
preheated oven and bake for about 6 minutes, or until the edges
of fish fillets flake easily when tested with a fork.

In a small skillet over medium heat, melt 1 Tbsp/15 mL of butter.
Add lentils and reheat until warm through. Add sea cucumber, toss,
and season with salt and pepper to taste.

Reheat vegetables and couscous in 1 Tbsp/15 mL
of butter each as above and season to taste.

To assemble plates: Place a portion each of couscous and
lentil mixture in the centre of each warmed plate. Arrange a portion
of vegetables around and top each with a Sablefish fillet. Spoon some
sauce onto each plate, garnish with a sprinkle of
oatmeal oil and serve immediately