Roasted B.C. Sablefish

Wildflower honey glaze

3 tablespoons wildflower honey

1 tablespoon apple cider vinegar

1 tablespoon vegetable oil

Roasted sablefish

2 tablespoons kosher salt

2 tablespoons granulated sugar

2 cups water

4 pieces (each 4 to 5 ounces/125 to 175 grams) sablefish

Swiss chard

1 bunch Swiss chard, stems removed and leaves coarsely chopped

1 tablespoon unsalted butter

Kosher salt and black pepper

1. To prepare the wildflower honey glaze, stir together the honey, vinegar, and oil. Pour half of the glaze into a shallow dish large enough to hold the sablefish in a single layer, reserving the remaining glaze for garnish.

2. To prepare the roasted sablefish, create a brine by dissolving the salt and sugar in the water in a nonreactive bowl. Place sablefish in the brine then refrigerate for 2 hours to season the fish and firm up its flesh.

3. Preheat the oven to 375°F. Remove the sablefish from the brine and pat dry. Place it, flesh side down, in the dish of wildflower honey glaze and let stand for 15 minutes at room temperature to allow the glaze to soak into the flesh. Remove the sablefish from the glaze and place, flesh side up, in a single layer in a buttered baking dish. Bake for 8 to 10 minutes or until the fish begins to flake.

4. To prepare the Swiss chard, sauté the leaves in the butter just until wilted. Season with salt and pepper to taste.

5. To serve, mound the sautéed chard in the centre of 4 plates and lean a piece of the sablefish on each mound. Drizzle with the remaining wildflower honey glaze.