Patagonian toothfish, AKA Chilean sea bass, is available again from a sustainable fishery, but as far as I can find, Whole Foods is the only retailer around here that sells the Marine Stewardship Council-certified product. So if you’re not sure the fish you’re buying is from the South Georgia fishery, you might want to get something else. That said, it’s quite a tasty fish, with a lovely flaky texture and a soft, subtle flavor best enjoyed with minimal sauces or seasonings.
Oven-Roasted Chilean Sea Bass
2 Chilean sea bass steaks, about 1-1/4-inch thick
1 tablespoon + 2 tablespoons extra virgin olive oil
1 teaspoon salt
freshly ground black pepper
1 tablespoon red wine vinegar
1 clove garlic, pressed
2 tablespoons capers, rinsed & drained
1 tablespoon minced fresh cilantro
Rub steaks with olive oil, then sprinkle both sides with salt & pepper. Place on foil-lined baking sheet and roast in 525º oven until done, about 12 minutes. Combine vinegar & garlic and whisk in oil slowly. Pour over cooked steaks, then sprinkle with capers & cilantro.