Chilean Cod

Our Chilean Cod, also known as Chilean Seabass or Patagonian Toothfish, has a firm yet tender texture that flakes beautifully when cooked, making it a versatile choice for grilling, baking, pan-searing or poaching. Known for its mild, slightly sweet flavour, the meat is cut from the thick, fleshy part of the fish. Its clean taste pairs well with a variety of seasonings and sauces, making it ideal for both simple home-cooked meals and elegant seafood dishes.

Here are a few ways to enjoy our Chilean Cod:

Pan-Seared (Recommended)

• Pat the Chilean Cod fillets completely dry with paper towels and season with salt and pepper
• Heat a cast-iron or non-stick skillet over medium-high heat with a little olive oil or butter
• Place the fish in the hot pan, skin-side down, and cook for 4 – 5 minutes without moving it to form a crust
• Flip carefully and cook for another 3 – 5 minutes
• For thicker fillets, you can transfer the skillet to a 200°C oven for 5 – 8 minutes
• Finish with a squeeze of lemon juice, butter and herbs
• Add a dollop of chilled caviar for a luxurious touch

Oven-Baked

• Preheat oven to 200°C
• Pat the Chilean Cod fillets dry and season with salt and pepper and brush with olive oil
• Place the fish in a baking dish, optionally drizzled with olive oil, herbs and lemon slices
• Bake for 12 – 20 minutes, depending on thickness of the fillets
• Take out the fish when it reaches an internal temperature of 60 – 63°C and flakes easily with a fork

Sous Vide

• Set water bath to 50°C
• Vacuum-seal the Chilean Cod fillets with butter and herbs, and cook for 20 – 40 minutes
• Remove from bag, pat dry and sear in a smoking hot pan for 1 minute to crisp the skin

To savour some delicious fish without the hassle of cooking, visit Esquina.