Chilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness. The taste is fresh and delicate, yet it benefits from bold flavors in moderation. In order to keep the beautiful white color visible, I’ve decided to add the sauce only on parts of the fish slices; enough to flavor it, while creating an interesting contrast of colors.
Covering the baking pan tightly creates natural steaming that delicately cooks the fish without drying it. It is a great method for any type of non-fat fish.
Prep time: 10 minutes
Baking time: 10 minutes
1.25 lb (600 grams) Chilean Sea Bass
2 large limes
2 garlic cloves, finely grated
½ cup chopped fresh cilantro
1 tsp salt
½ tsp freshly ground black pepper
2 Tbs extra virgin olive oil
A handful of cherry tomatoes
1. Preheat the oven to 410F (210C). Line a deep baking pan with foil and baking paper. Wash and pat dry the fish. Cut into 12 thick slices and place in one layer, side by side, in the baking dish.
2. Slice thin ½ lime and keep on the side. Zest and juice the remaining 1½ limes (you’ll get about 2 Tbs zest and 4 Tbs lime juice) and place in a small bowl.
3. Add the garlic, cilantro, salt, pepper and olive oil and mix well. Slice the jalapeno and keep a few slices for garnish. Chop the rest and add to the bowl. Mix and adjust seasoning.
4. Keep about 2 Tbs of the lime mixture on the side. Spoon the rest on the sliced fish, in between the slices, at the center. Add the cherry tomatoes, lime and jalapeno slices.
5. Cover the pan with baking paper and foil. Press well all around the pan edges, to seal it tightly.
6. Bake/steam for 10 minutes. Take out of the oven and keep it in a warm place, covered, for 5 minutes before serving.
Best served with white Basmati rice, with the remaining fresh sauce on the side.