Serves: 4

Pescatarian: Main dish

Prep time: 10 minutes

Cooking time: 10 minutes

Special equipment: None

Chilean sea bass is highly prized for its sweetness and silky, buttery texture – imagine a texture like cod with a flavor almost like lobster.

Ingredients

For the Chilean sea bass

1 tbsp all-purpose flour
4 x 6 oz pieces of wild Chilean sea bass
2 tbsp olive oil
Salted tortilla chips, to serve
1 lime, quartered
Salt and pepper

For the guacamole

1 tomato, diced
½ red onion, peeled and minced
1 green chili, deseeded and minced (optional)
1 bunch cilantro, finely chopped
1 lime, juiced
Salt and pepper

Directions

Mix the tomatoes, red onions, chilis, cilantro and lime juice together. Season generously, then roughly mash in the avocados. Add more salt, pepper, and lime juice to taste.
Season the flour and dredge the Chilean sea bass filets through it.
Heat the olive oil in a pan over medium-high heat. Add the fish and fry for about 2-3 minutes each side, until golden brown and just starting to flake when gently pressed.
Serve the Chilean sea bass filets with the guacamole and tortilla chips on the side, and a lime quarter to squeeze over.

Further notes

Chilean sea bass is not in fact related to the bass family of fish. It is actually a deep-water fish, going by the unappetizing name of Patagonian toothfish. Chile, the first country to bring it to market, made a decision to rename it for commercial purposes.

Chilean Sea Bass with Guacamole

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