Chilean Sea Bass with Roasted Sofrito Recipe

Chilean Sea Bass with Roasted Sofrito

by Chef Rob Pengson

The concept of "Chef To Go" is about having your own personal chef cook for you at home. It is also the first cooking show ever to be seen on primetime television. 

Chilean sea bass is popular for its white, oily flesh that is easy to cook. Also known as toothfish (Dissostichus eleginoides), many of these fish are caught off Patagonia, where the stocks are threatened by overfishing.

• 4 pcs 120g Chilean sea bass fillets or any other white fish
• ½ cup Oil for frying
• Salt and pepper

sauce:

• 2 cups Roasted tomatoes
• 1 cup Roasted Onions
• 1 head Roasted garlic
• 1 pc Roasted bell pepper, skinless – seedless
• 1 cup Simmering chicken stock or hot water

garnish:

• 3 cloves Roasted garlic
• 1 fingerful Italian parsley stems

1. Season the fish then cook on high heat skin side3 down first until the skin is gold and crispy, then flip over and cook the other side until it is done.  

2. Blend all sauce ingredients together and season with with salt and pepper. 

3. Garnish with roasted garlic and parsley.