HERB CRUSTED TOOTHFISH WITH ROAST TOMATO SAUCE


COOKING TIME 95 mins	SERVES 4

This Mediterranean inspired recipe is for a special family dinner to enjoy year-round.


COOKING TIME 95 mins	SERVES 4	RECIPE BY NEIL PERRY

DID YOU KNOW?

Both Patagonian toothfish and Antarctic toothfish have white, flaky, moist flesh which is highly sought after by chefs for its versatility and Omega 3 fatty acids. Toothfish, also known as Chilean seabass, live in deep waters in the southern oceans near Antarctica.

DID YOU KNOW?

Both Patagonian toothfish and Antarctic toothfish have white, flaky, moist flesh which is highly sought after by chefs for its versatility and Omega 3 fatty acids.

Toothfish, also known as Chilean seabass, live in deep waters in the southern oceans near Antarctica.

Glacier 51 Toothfish won the MSC’s Best Sustainable Seafood Product 2020 for being the world’s first carbon-neutral fish. Glacier 51, which is served up at top restaurants across Australia like Nobu, Sake and Rockpool and is available in specialty seafood retailers.

Toothfish have long been studied for their ability to produce anti-freeze proteins that keep their blood from crystallising in the Southern Ocean, where water temperatures can dip below zero.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

4 x 180g portions of MSC certified sustainable Glacier 51 Toothfish or similar white fish such as hoki (look for the MSC blue fish tick)

1 lemon, quartered

For the herb crust

2 tablespoons extra virgin olive oil

½ brown onion, finely diced

2 garlic cloves, finely diced

80g fresh breadcrumbs

2 tablespoons chopped fresh ginger

1 teaspoon coriander seeds, roasted and roughly pounded

3 tablespoons chopped coriander leaves

3 tablespoons chopped flat-leaf Italian parsley

3 tablespoons chopped chives

1 tablespoon grated lemon zest, making sure there is no bitter pith

sea salt and freshly ground black pepper

90g unsalted butter, softened

For the roast tomato sauce

10 vine-ripened tomatoes cores removed

150ml extra virgin olive oil

100ml red wine vinegar

1/2 bunch tarragon, finely chopped

1/2 bunch thyme, finely chopped

sea salt and freshly ground black pepper

Let's cook!

STEP 1

For the roast tomato sauce, preheat the oven to 150 C. Put the tomatoes on a baking tray with the extra virgin olive oil, red wine vinegar, herbs and seasoning. Roast for 30-40 minutes, or until the skin starts to blister and peel. Remove the tomato skin with a pair of tongs and discard. Pass the tomato through a food mill with the herbs and any residual liquid. Put the sauce in a saucepan and reduce for 45 minutes over very low heat. Check the seasoning. If the tomato sauce is a little tart, add a pinch of sugar and more salt.

STEP 2

Increase the temperature of the oven to 200 C. To make the herb crust, heat the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and sweat for about 5 minutes, or until soft. Remove from the pan and put into a stainless-steel bowl. Add the breadcrumbs, ginger, coriander seeds and leaves, the parsley, chives, lemon zest, sea salt and a good grind of fresh pepper. Mix thoroughly, then add the butter and mix again; it should start to come together.

STEP 3

On a chopping board, squash the mixture into a square that is just bigger than the fish fillet. Lay the MSC certified sustainable fish presentation side down on the breadcrumb mixture and cut the fish and its coating into four pieces. Slide a fish lifter under the first piece, carefully turn the fish and its coating over and put in a roasting tin, crust side up. Repeat with the other portions. 1/2 cup water into the bottom of the roasting tin and cook for 15 minutes, or until a thin metal skewer slides easily into the fish. Remove the tin from the oven.

STEP 4

Spoon some roast tomato sauce onto each plate, then carefully place one fish portion on top of the sauce and squeeze some fresh lemon juice over the crust. Serve immediately.