Chilean Sea Bass, a popular name for the Patagonian toothfish, is a firm whitefish with a buttery texture and delicate flavor. Its large structured flake and melt-in-your-mouth appeal made it the darling fish of chefs in the 1980s. Extreme popularity led to overfishing. Word spread and sustainable fishing monitoring and practices began. Our sea bass is wild caught from sustainable fisheries in Chile, Argentina, and the Falkland Islands. 6 oz portions.
For years Sunbasket has partnered with a family-run butcher, Rastelli’s, to provide the delicious meats and seafood in our meal kits. We love that their expert butchers care as much as we do about serving meat that is free of antibiotics, hormones, and steroids, and seafood that is sustainable.
● Pat the thawed fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sea bass and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.