Name: Cat-Inspired Sablefish with Olive Herb Salsa & Roasted Summer Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) skin-on sablefish fillets (black cod); 2 tbsp olive oil, divided; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper, divided; 2 cups cherry tomatoes, halved; 1 medium zucchini, sliced into half-moons; 1 small eggplant, cut into 1-inch cubes; 1/2 red onion, sliced; 1 lemon, zested and juiced (divided); 1/3 cup green olives, pitted and chopped; 2 tbsp capers, rinsed and chopped; 1/4 cup fresh parsley, finely chopped; 1 tbsp fresh dill, chopped (optional); 1 small garlic clove, minced

Cat-Inspired Sablefish with Olive Herb Salsa & Roasted Summer Veggies

CookwithNewsletter

Inspired by the feline philosophy of selective, intuitive eating, this dish celebrates the joy of high-quality, nourishing food—without fuss or pretense. Sablefish (black cod), with its luscious, buttery texture, is simply seasoned and crisped to perfection, channeling the discerning palate of a well-fed cat. Roasted summer veggies add vibrant color, while a punchy olive herb salsa brings a pop of Mediterranean brightness and acidity—balancing richness and making every bite feel intentional and satisfying. This is dinner with a cat’s confidence: beautiful, unfussy, and utterly gratifying.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Toss cherry tomatoes, zucchini, eggplant, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on the baking sheet. Roast for 20-25 minutes, tossing halfway, until golden and tender.
Pat sablefish fillets dry. Season both sides with remaining 1/2 tsp salt and 1/4 tsp pepper. Let stand at room temp while veggies roast to allow seasoning to penetrate (salt early for depth).
In a small bowl, combine olives, capers, parsley, dill (if using), lemon zest, minced garlic, and juice of half the lemon. Stir in remaining 1 tbsp olive oil. Taste and adjust acid and salt as needed for a bright, punchy salsa.
When veggies are nearly done, heat a large nonstick or cast iron skillet over medium-high. Place sablefish skin-side down and cook 4-5 minutes until skin is crisp and fish is opaque halfway up. Flip, cook 1-2 more minutes until just cooked through.
Plate roasted veggies and top with sablefish fillets. Spoon olive herb salsa generously over each piece. Serve with remaining lemon wedges for extra brightness.