Sablefish in a Tomato Bowl

Before Baking

Servings: 4       Time: 40 – 60 min.      Difficulty: Easy

First I like to give you some small information about the Sablefish, (Gindara as I know it.)

Sablefish, (Anoplopoma fimbria) dear child has many names: Gindara, Beshow, and Skilfish (CA), Black Cod (UK, USA, CA), Blue Cod (UK), Bluefish (UK) Butterfish (USA), Candlefish (UK), Coal Cod (UK), Coalfish (CA), and others.
The sablefish is found in muddy sea beds in the North Pacific at depths of 300 to 2,700 m (980 to 8,860 ft)
In the USA, the FDA accepts only “sablefish” as the Acceptable Market Name if not changed lately.
The white flesh of the sablefish is soft-textured and mildly flavored. It is considered a delicacy in many countries. When cooked, its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying, or served as sushi. Sablefish flesh is high in long-chain omega 3 fatty acids, EPA and DHA. It contains about as much as wild salmon.

My first meeting with Sablefish (Gindara) was in The Philippines where it was served boiled.
Later I have tried it fried and I must say both dishes tasted very good. Then I found out that I like to bake the fish in the oven, so here we go. Try this recipe with Gindara ( Sablefish ) in tomato bowl with potato, garlic, chili and onion. The only thing that takes time is the time it needs in the oven.

Ingredients for Gindara






700 g (25 oz) Gindara filet fresh, bone and skinless ( If not finish cutted from the shop.)
6 PCs. Potato
1 PC Yellow Onion
1-2 Cloves Garlic
1 PC Chili, red
400 g (14 oz) Canned tomatoes, rough chopped
2 PCs.Tomato
1 tbs Olive oil
1 tsp Salt
Pepper ( As you like )

How to do:
1.  Preheat the oven to 200°C ( 392°F )
2. Cut the Gindara into nice serving pieces, ( if not finish cut from the shop.)
3. Peel the potato and cut into thin slices with cheese razor or a potato peeler.
4. Cut the onion into thin slices, and finely chop the garlic.
5. Cleanse chili for seeds and dividers, and finely chop it.
6. Pour olive oil into a casserole dish, and place in a layer of potatoes and onions. Sprinkle with a little salt.
7. Add fish pieces on top ( sprinkle a little pepper on top of the fish ) and a new layer of potatoes and onions. Continue until all are used.
8. Add the garlic and chili on top.
9. Pour in the canned tomatoes and add tomato slices at the top.
10. Bake in the oven for about 50 minutes.

Gindara Plate


Bon Appetite!




29 Pc Stainless Steel Kitchen Knife Set With Wood Block Utensils

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Author: Oeystein

Hi, I'm a pensioner who likes to cook, my page will contain recipes advice and tips. I`m living in Norway, married to a Filipina, so in winter time we stay in Philippines and summertime we stay in Norway.

6 thoughts on “Sablefish in a Tomato Bowl”

    1. Hello Melani
      Thank you for your reply. Sablefish or Gindara as they call it here is very popular fish, and it tastes gorgeous.
      Thank you very much for sharing on G+, I appreciate it very much.
      Have seen some posts from you on G+, looks great, so I wish you all the best in the future.

  1. Thank you for making a delicious review on how to cook Sablefish in a Tomato Bowl .its very creative that you try different variety in cooking that food .its one of the common food in the Philippines that only boiled but you step it up and made this .it also visually appealing great job

    1. Hello, Thank you very much for your nice and inspiring return message. 
      As I said I never heard about it before I came here, but it is a delicious fish, and easy to handle.
      Again, thank you very much and I wish you all the best in the future. 🙂


  2. Hi Oeystein,

    My wife is from Philippines and mentioned Gindara to me. I had never heard it before so I thought I’d check it out.

    She said it’s quite popular in the Philippines but I’ve never seen it the times that I have been there.

    The recipe looks good though and the ingredients are easy to find. If I can find this fish in Malaysia I will give it a go.

    1. Hello Craig, thank you for your replay. Yes it is very popular here, mostly they are boiling it, but it is very easy to fry it also, because it is a very fat fish. They maybe don`t call it Gindara in Malaysia, maybe Black Cod.
      I have been some times in Malaysia, Johor Bahru, was working on a ship staying outside there as a FSO.

      Wish you all the in the future, and I hope you will find the Gindara. 🙂


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