Chilean Seabass has a high oil content and stays moist diring cooking, the flesh is pure white and has a delicate flavour which works extremely nicely with the simple recipe
6 Pieces of Chilean Seabass – Skin Removed
1 cup bread crumbs
2 tbsp palm sugar (brown sugar will do if not available)
2 tbsp fish sauce
250 g unsalted butter, softened
Half cup chopped corriander
1 large knob ginger, minced
1 red onion finely diced
Roast Tomato Sauce
10 vine-ripened tomatoes, cut in half
150 ml extra virgin olive oil
100 ml red wine vinegar
10 g (½ bunch) tarragon, finely chopped
10 g (½ bunch) thyme, finely chopped
Sea salt and freshly ground pepper
To make the herb crust:
Melt the sugar in a saucepan, add the fish sauce, and allow to cool. Place all the other ingredients in another bowl with the breadcrumbs and add the cooled palm sugar mixture. Mix until the crust sticks together. Refrigerate until needed.
To make the Roast Tomato Sauce:
Preheat the oven to 150°C. Put the tomatoes on a baking tray with the extra virgin olive oil, red wine vinegar, herbs and seasoning. Roast for 30 minutes, or until the skin starts to blister. Blend the tomato with the herbs and any residual liquid. Put the sauce in a saucepan and reduce for 20 minutes over very low heat. Check the seasoning. If the tomato is a little tart, add a pinch of sugar and more salt.
Remove the skin from the fish fillet with a sharp knife. Flatten the herb crust onto a bench between two plastic sheets or some baking paper. You will need to roll it out around ½ cm thick. Cut to fit the top of each piece of fish, then lift the herb crust off the bench with a fish slice and place on top of the fish where . Place the fish in a baking tray and dab the flesh of the fish with a little butter to keep it moist during cooking. Place the fish in the preheated oven and cook for about 12 minutes. The crust should start to crisp up and colour. Open the oven door and turn off the oven. Allow the fish to rest while you plate up a small spoon of the roast tomato sauce on each plate. Gently place each piece of fish on to the sauce and serve.