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.
Makes: 4
Prep time: 10 minutes
Baking time: 10 minutes
Ingredients:
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
½ Jalapeno
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.
Tasty Eats 
I was going to say how lucky you are to have a legal source for Patagonian toothfish there, but a quick google showed that it’s protected status is a myth a lot of other Aussies also believe (it’s illegal if caught as anything other than bycatch in Antarctic waters). So you’ve undone a myth today. Thank you.
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Thank you for your comment. I had no idea the fish was illegal anywhere!
I am glad to hear about monitoring the amounts allowed to fish wherever it is needed. It is a wonderful fish and it would be a shame to lose it.
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Oh wow! the fish has to taste heavenly with all those flavours! Great recipe Ronit!
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Thank you Margherita. I’m glad you liked the recipe. The flavors were wonderful, and the preparation very easy! 🙂
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Such a gorgeous dish.Beautiful colors. I can imagine how it must taste 😋
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Thank you! It really tasted great! 🙂
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This is the perfect yet easy recipe for Chilean Sea Bass which happens to be my favorite fish! I had no idea it is a type of Cod which explains why I like cod a lot. I get disappointed when I go to a restaurant and the Chilean Sea Bass is doused in heavy sauces. I like the fish to shine through- exactly how you did it! Thanks Ronit
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Thank you Jessica, I’m glad you liked this recipe.:)
You’re so right – too many times a nice piece of fresh fish is served with heavy sauces, when all that is needed is a light fresh sauce and short cooking.
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@Ronit – Great recipe well done! Can’t wait to try it! I am not sure where @Home Cook got their information from but Toothfish (Chilean Seabass) is definitely not illegal. There are numerous fisheries in the antarctic which target this species, and in fact, 6 different toothfish fisheries are rated as sustainable and well managed by the Marine Stewardship Council (www.msc.org) and these are also rated as either Best Choice or Good Alternatives by the Monterey Bay Aquarium Seafood Watch program (www.seafoodwatch.org). If in doubt, ask your fish monger what fishery the fish comes from and they will be able to tell you 🙂
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Thank you Rhys, for your thorough comment. You’re definitely the expert on this! 🙂
I live in New York and buy from a reliable fish monger, but it’s always good to learn more about sustainable practices.
I hope you’ll try and enjoy the recipe! 🙂
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Love the colors. Chilean Seabass is Hubby’s favorite when we dine out – can’t wait to give it a try. Now it’s just a matter of finding a good source of Chilean Seabass.
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Thank you for your comment. I’m glad you liked the recipe.
If you can’t find Chilean Seabass, a nice piece of Cod or Halibut can be a good substitute.
I hope you’ll enjoy the results and I’ll be happy to hear your comments. 🙂
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LOVE Chilean Sea Bass. This looks gorgeous and delicious. Will definitely have to give it a try.
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Thank you Lidia!
I hope you’ll enjoy the recipe. 🙂
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A feast of wonderful colours and summer flavours! Fantastic!!
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Thank you Serena. So glad to hear you liked it.:)
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Looks and sounds amazing! The colors are marvelous, and one can see from your pictures how perfectly moist the fish gets with your method.
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Thank you Claudia! It was quite a challenge for me to take photo with so much white in it. I’m glad it somehow worked out. 🙂
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Thanks for re-posting this. 🙂
I’m not sure why the re-blog option doesn’t work… 😕
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This looks & sounds so fresh, bright and simply delicious. Perfect for the summer.
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Thank you! I’m glad you liked the recipe. It is really great for summer. 🙂
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I’ve been working on the concept of a moveable dinner party – different courses at different homes. Some of the writing is still in the drafting stage. I’d love to include this beautiful recipe and a link to your site in the fish course, if you don’t mind.
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I wouldn’t mind at all – I’d be honored. 🙂
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Admiring the time and effort you put into your site and detailed information you provide.
It’s great to come across a blog every once in a while that isn’t the
same out of date rehashed information. Wonderful read!
I’ve saved your site and I’m including your RSS feeds to my Google account.
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Thank you so much for your kind words! I appreciate you taking the time to comment. Please feel free to share and best of luck to you with your website :).
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