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Rating: 4.58 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Sauce:

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.

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  • Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.

  • Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.

  • Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.

  • Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

Chef's Note:

You can substitute any type of whole almond for the Marcona almonds.

Nutrition Facts

545 calories; protein 47.3g; carbohydrates 11g; fat 35.2g; cholesterol 101.7mg; sodium 1718.8mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2018
We loved this sauce! The only thing I did different was sprinkle with macadamia nuts because we have plenty from a tree in our yard. My hubby said it was the best fish he had ever eaten. I will try the same sauce on tilapia. Read More
(2)
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2018
We loved this sauce! The only thing I did different was sprinkle with macadamia nuts because we have plenty from a tree in our yard. My hubby said it was the best fish he had ever eaten. I will try the same sauce on tilapia. Read More
(2)
Rating: 4 stars
10/22/2017
Fairly spicy which we enjoyed. Nice meal. Read More
(2)
Rating: 5 stars
11/28/2017
Super easy! I will make this again! Next time I will probably only use 1/2 tsp of cayenne pepper as this was really spicy! Read More
(1)
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Rating: 4 stars
01/19/2018
I'd recommend a little less cayene pepper. Read More
(1)
Rating: 5 stars
04/13/2019
Just made this tonight Very nice and spicy. i will be making again Read More
Rating: 4 stars
07/13/2019
Are you kidding me. This is my family favorite now. Read More
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Rating: 4 stars
04/18/2021
This was delicious! I was convinced to try the recipe after watching the video. Loved the flavorful mayonnaise topping and the cherry tomatoes go very well with the fish. Adding the salt to the fish was a bit too much for us so next time I will not salt it. The topping has enough salt. Read More
Rating: 5 stars
12/30/2020
This was excellent. My family loved the sauce. Based on other reviews, I did cut back on the cayenne pepper. It was very flavorful, but not too hot. Read More
Rating: 5 stars
03/29/2021
This was amazing! I had two substations because I did not have in my home. I used pecans instead of the almonds and rice wine vinegar instead of the sherry vinegar. I do not know if it made a difference in the taste or not. But my husband and I loved it! Will make it again and again. Read More