How to cook Baked Patagonian Toothfish Mimosa
- 2 patagonian toothfish (Chilean seabass) steaks, about 6 - 8 ounces each
- Seasoning (mix of 4 different ground peppers) to taste
- 1 tablespoon lemon juice
- Salt to taste
- 2 teaspoons olive oil For Creamy-Clementine Sauce:
- 1/2 red onion
- 1 seedless clementine
- 3-4 tablespoons sour cream (or low fat mayonnaise)
- Season the fish steaks with salt and seasoning, drizzle with lemon juice and let stand for 15 minutes.
- Place the marinated fish in a baking dish, greased with olive oil.
- Peel clementine and using a knife, cut the segments out leaving the membrane behind.
- Combine in food processor onion, clementine segments and sour cream; blend until smooth.
- Pour the Creamy-Clementine sauce over the fish. Cover with foil.
- Bake in a preheated to 355°F (180°C) oven for 15 minutes. Then remove the foil and bake for another 10-15 minutes.
- Place the baked fish on a serving plate; pour the sauce from the baking dish and sprinkle with chopped dill.
- Serve the Baked Patagonian Toothfish Seaks hot.
- If desired to create a beautiful plate, decorate the baked steaks with "yellow mimosa". Mimosa is made from sprig dill and finely chopped yellow pepper.
The Baked Patagonian Toothfish (Chilean Seabass) Seaks Mimosa
recipe very easy to cook and so good!
This recipe for Baked Patagonian Toothfish Mimosa serves/makes: 2 servings
The Baked Patagonian Toothfish (Chilean Seabass) Seaks Mimosa recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Baked