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Merluza Austral al Horno
A simple yet elegant preparation of Patagonian toothfish (Chilean sea bass) baked with white wine, lemon, and herbs, highlighting the fish's rich flavor.
ð§ ææ
- 4 6-oz Chilean Sea Bass fillets(skin on or off)
- 2 tbsp Olive oil
- 1 medium Lemon(sliced)
- 0.5 cup White wine
- 3 cloves Garlic(thinly sliced)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh dill(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Preheat oven to 200°C (400°F).
- 2
Pat the fish fillets dry with paper towels. Season generously with salt and pepper.
- 3
Arrange the fish fillets in a baking dish. Drizzle with olive oil.
- 4
Scatter the sliced garlic and lemon slices around and over the fish.
- 5
Pour the white wine into the bottom of the baking dish.
- 6
Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 7
Remove from oven, sprinkle with fresh parsley and dill before serving.
ð¡ ããã®ã³ã
- âDo not overcook the fish, as it can become dry.
- âEnsure the fish is at room temperature before baking for more even cooking.
- âA splash of fresh lemon juice over the cooked fish enhances the flavor.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a few cherry tomatoes to the baking dish.
- Incorporate a few sprigs of fresh thyme or rosemary.