Fennel and rootbeer marinated sablefish

By Spencer Watts
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  • 2 teaspoons (10 milliliters) fennel seeds
  • 2 cinnamon sticks
  • 1 cup (240 milliliters) fennel, sliced
  • 1 can of root beer
  • 2 tablespoons (30 milliliters) canola oil
  • 4 fillets of sablefish (150 grams each)

Shiitake 'bacon':

  • 2 cups (490 milliliters) Shiitake mushrooms, stems removed and very thinly sliced
  • Canola oil, for frying
  • Salt


  1. Heat a frying pan over medium-high heat.
  2. Add fennel seeds and toast for four to five minutes.
  3. Add oil and fresh fennel, and cook for two to three minutes.
  4. Add cinnamon stick, and deglaze with root beer.
  5. Bring to a boil and simmer for four to five minutes, until the fennel is soft.
  6. Remove from heat and put in refrigerator to cool.
  7. Place sablefish fillets in a plastic with the root beer and fennel marinade. Marinate for one to two hours.
  8. Preheat oven to 400F (205C).
  9. Remove sablefish fillets from bag and place on a baking tray with parchment paper.
  10. Bake fish for eight to ten minutes, or until the edges of the fish have started to char.
  11. Remove from oven, and serve hot.

Shiitake 'bacon':

  1. Heat frying oil to 375F (190C).
  2. Deep-fry slices of shitake mushrooms for six to eight minutes, or until crispy and golden brown.
  3. Remove mushrooms from oil using a slotted spoon, and place on a paper towel to drain excess liquid.
  4. Season with salt.
  5. Serve over the fennel and root beer marinated sablefish with creamy bok choy (see recipe).


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