Happy Father’s Day and all those male models who guide those younger than themselves. I made John his favorite meal to commemorate this special day. What is it? Lobster Colorado.
Father’s Day is fast approaching and I asked John what he wanted me to cook. I knew it would be something that I don’t cook often. Not because these particular recipes are hard to make or time consuming; they are just one’s that might be a tad more on the pricey side, or I don’t think they are “creative” enough.
I was right. This Father’s Day is no different. John wanted me to make my Chilean Sea Bass. I can’t remember the last time I made this dish for him. It is so easy to make. Chilean Sea Bass, which really is Patagonian Toothfish, is delicate, moist and has a mild flavor.
The fish is not endangered, yet it is pricey. This fish is trade regulated and managed, though there are fisheries that overfish this species. I go to a reputable seafood market here in town, knowing that they take great care in acquiring their fresh fish. I will, hopefully, find they have fresh Chilean Sea Bass.
This recipe is so easy that even John could make it. However, since it’s Father’s Day he won’t have to lift a finger! I purposely do not put a lot of seasoning on the fish; instead enjoying the delicate flavor of the fish itself with the lemony pan juices.
If you like fish, I know you will love this as much as John.
Until next time, happy creating.
Easy Chilean Sea Bass
by Dina Puleo
Prep time: 5 minutes
Cook time: 30-35 minutes
1.75 pounds Chilean sea bass, skin on and cleaned to make sure any bones are removed
2 tablespoons fresh lemon juice
Salt and pepper to taste
Preheat oven to 450.
On a large piece (large enough to make a sealed package for fish) of tin foil, place the fish skin side down in the middle of foil. Drizzle the lemon juice over the fish. And then drizzle just a little of the olive oil. Sprinkle with salt and pepper to taste.
Pull up the long length sides of the foil and bring up to the middle of fish and fold the ends two to three times. Make sure there is room for it to expand. Then roll the short ends 3 times. Now you have your packet. Place on a cookie sheet and put in oven.
Bake fish for 30-35 minutes or until opaque in the thickest part of the fish. May drizzle juices from foil packet over the fish.