Chilean Sea Bass | ChefsOpinion

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>
>
When I was growing up in the Black Forest in Germany, there were only two species of fish I experienced – the native Trout ( Bach Forelle ), which was available fresh in nearly every single restaurant, and Cod , which was the most affordable ocean fish, available fresh at most fish shops in the bigger towns and cities. Since trout was local and inexpensive, it was not really a treat for the kids, also, because it was usually served whole, head, skin and bones, it was something the parents ate, while the kids sticked to fish fingers made of cod fillet, served with plenty of sauce remoulade. 🙂
Once I became an apprentice and then during my many years of cooking (and eating) around the world, fish and seafood in it’s endless varieties became some of my favorite food.
For years, Turbot and Chilean Sea Bass (“Pacific Sea Bass” / “South American Sea Bass” / Merluza Negra / Patagonian Toothfish) , topped the list of my most beloved fish species. Then, surprise surprise, slowly but surely my preference wandered back to the simple Cod, where is stayed until today. Sadly, because it has lost it’s “inferior” reputation, the once very reasonably priced cod now costs the same prohibitive $-amount as any other good quality fish on the market.
>
Bon Appétit ! Life is Good !
>
>
>

Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

: blanche and drain one cleaned, quartered head of cauliflower

: season 1 ea 20 oz fillet of cod with sriracha, lemon juice and kosher salt to taste, dip both sides in panko crumbs

: place the fish and the cauliflower on a rack, brush cauliflower with melted butter, sprinkle with kosher salt and grated parmesan to taste, bake in a pre-heated oven (400 F) until fish is cooked through (turn fish once), ca 15 – 20 minutes, depending on the thickness of the fillet

: meanwhile, saute 8 ea peppers, 2 tblsp capers, 1/2 tsp garlic paste, 4 oz whole butter and kosher salt until heated through

: plate the fish and the cauliflower

: top with a few sprigs of fresh cilantro, top with the hot peppers, capers and butter (serves 2)

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

>
>
>
>

“
“
This particular fish, Corvina Sea Bass, is, according to the seller, legally caught fish, in contrast to Chilean Sea Bass (Patagonian Tooth Fish).
I have enjoyed Chilean Sea Bass many times while I was living in Argentina in the 90’s, when the fish was still abundant and cheap. Unfortunately, due to overfishing, the fish is now rare and endangered and should only be bought from sources which can proof that their fish was legally harvested .
When properly cooked, sea bass is wonderfully moist and flaky, which lends itself to a variety of cooking methods and recipes.
Following is one of my all time favorites 🙂
“
“
Bon Appetit ! Life is Good !
“
“
Click here for Chinese Steamed Rice (Fan) recipe
“
“