According to the royalgreenland.com site ”The Chilean sea bass (Dissostichus eleginoides) also known as Patagonian toothfish, is beautifully white and offers a pleasant, mild umami flavor with hints of butter, nuts, and sweetness. The Chilean sea bass is perceived a premium quality fish due to the high meat quality – firm and succulent texture flesh, that falls into large tender flakes.” And you know what? Chilean sea bass really is especially delicious. But pretty darn spendy. Even when purchased at Costco. But for a once in a while treat, at least at Chez Carr it’s a rare treat, this toothfish is mighty darn magnificent. And when you bake it with butter, lemon, and capers. Well, there just ain’t nothin’ finer! And nothing easier to fix.

So, the other day Mr. C. decided to make a Costco run. And often when that happens, I ask him to bring home some fish for that evening’s dinner. And I always assure him that whatever he chooses will be perfect. And that when he gets home, I will decide how to cook the seafood. No problem. And of course, this time was no different. Because you really can’t go wrong when you bake seafood with butter, lemon, and capers. Well, that is, unless you over cook the fish. And that’s why every cook should own a digital instant read meat thermometer. When the recipe states “cook to 145-degrees”, how can you possibly do so by just looking at or by touching the meat? Unless of course, you have some kind of superpower. But then, why would you even be looking at this recipe if that were the case?! Anyway, if you are just a normal human being, then buy yourself an instant read thermometer. If of course you don’t already own one. Duh.

So, what makes this recipe superior to other recipes for Chilean bass. Well, mainly because you really can’t mess it up. Honest. Just follow the instructions and you can’t go wrong. The fish will be tender, juicy, and amazingly delicious.

Well enough for today. I’m feeling lazy and all I want to do is get back to my book. And speaking of books, I just finished reading one of the most delightful books I have ever read. (And believe me, I have read a lot of books in my time!) The book is entitled A Man Called Ove. It was written by Fredrik Backman. I highly recommend this book for anyone ages 15 to 105. It will make you laugh, cry, and experience every emotion in-between. A book we all need in our lives right now. A bit of “feel good” in one delightful package.

Peace and love to all.

extra virgin olive oil

1-1½ lb. Chilean bass fillet, dried with paper towels

kosher salt

freshly ground black pepper

Creole seasoning (see recipe below)

2 T. unsalted butter

2 T. fresh lemon juice

2 T. capers

½ tsp. seasoned salt

freshly ground black pepper

Place the bass, skin side down, in a baking pan lightly greased with olive oil. Lightly sprinkle the fillet with salt, pepper, and Creole seasoning.  

Bake in a pre-heated 400-degree oven for about 20 minutes. The internal temperature should read 145-degrees.

Meanwhile, melt the butter in a small fry pan. Add the lemon juice, capers, seasoned salt, and pepper. When the fish is cooked to 145-degrees, remove from oven and lay the baked bass skin side up in the lemon butter. If possible, remove the skin and discard. Carefully flip the fillet so the second side is also bathed in the butter sauce. Remove from pan and plate. Top each portion with any remaining lemon butter. Serve immediately.

Emeril’s Essence Creole Seasoning:

2½ T. paprika

2 T. salt

2 T. garlic powder or granulated garlic

1 T. freshly ground black pepper

1 T. onion powder

1 T. cayenne

1 T. dried oregano

1 T. dried thyme

Combine all ingredients and store in an airtight container.