Patagonian toothfish, also called Chilean sea bass, is a flaky, buttery and flavoursome white fish. This deep-water fish lives in the waters around Antarctica and is rich in omega-3 fatty acids. The fishing of this species is controlled to avoid overfishing which makes it a relatively expensive product but well worth the cost.
What species is toothfish?
Patagonian toothfish is best comparable to black cod, and its alternative name of Chilean sea bass has nothing to do with a sea bass but was named as such in 1977 for marketability reasons. This ugly looking fish has sharp teeth, hence its name but the flesh is firm, flaky and slightly sweet.
We refer to this dish as a ‘lazy’ recipe as the fish just needs seasoning and then the oven does the rest of the work. We advise serving with our stress-free marrow recipe on the side as it pairs very well with the fish. A tomato coulis adds acidic flavour and a bright appealing colour.
Related: Oven baked sole fish
Oven Roasted Toothfish Fillets
Prepare the marrow
- Wash the marrow and slice to 5-6 mm thickness. Sprinkle salt over the slices and degorge for 20 minutes.
- Pat the marrow slices dry with kitchen paper
- Coat the marrow slices with rice starch but remove any excess starch. Season the vegetables with the curry powder, cayenne pepper and freshly ground pepper.
- Shallow fry the marrow slices on both sides over a medium heat until crispy and golden brown. Transfer the crispy vegetables onto kitchen paper.
Prepare the fish
- Season the toothfish fillets with salt, freshly ground peppercorn, smoked paprika and Cajun mixed spices. Place the fillets onto a greased baking tray.
- Bake the toothfish at 180°C for 18-20 minutes, depending on the thickness of the fish.
- Arrange the tomato coulis in the centre of the plate with the marrow slices and the roasted toothfish on top. Drizzle flavoured olive oil and garnish with a few fresh basil leaves.
- To degorge a vegetable is the process of sprinkling salt over it to eliminate excess water. Courgettes, marrows, aubergines, cucumbers, and cabbage are often salted, rinsed and patted dry before cooking.
- Some vegetables need to be coated with starch prior to deep frying (courgettes, marrows, aubergines). This prevents the food from breaking up and preserves their shape and texture. The coating seals in the moisture and the flavour during the frying and prevents it from absorbing too much oil.