Philosophizing About Food With Francine: Mediterranean-style Chilean Sea Bass

by Francine Black

A Mediterranean-style baked Chilean Sea Bass.

My sweet daughter, Tammy, generously gifted us with some frozen portions that I’ve kept for such an evening as this. One can barely see the fish in the baking dish as it’s buried beneath sliced onions, artichoke hearts, bits of tomato, lemon, seasoning and fresh herbs from the garden. After a nice anointing of good olive oil, I’ll pop it in a hot oven to bake for 25 minutes. What a treat!

The term “sea bass” refers to any number of bony ocean fishes that feature a mild, white flesh that flakes easily. The popular Black Sea Bass is native to the Atlantic coast, sustainably fished, and tastes like a cross between grouper and snapper. The European Sea Bass, also known as the Branzino, is a staple in Mediterranean cuisine, enjoyed for its tender and delicate white flesh and fished in the Mediterranean and Black Seas.

Our Chilean Sea Bass is not a Sea Bass at all. It’s actually the Patagonian Toothfish, a deep-water species that lives in the freezing waters of the Southern Ocean and around Antarctica. This remarkable fish can live up to 50 years, growing to over 6 feet in length and weighing in at over 200 pounds.

In the 1970’s, a wholesaler named Lee Lantz tasted the toothfish while in Chile and fell in love with its buttery flavor. He knew he could never import it to the United States and sell it by that name, so he invented its new moniker. Soon the United States was importing about 10,000 tons of “Chilean Sea Bass” annually. It remains a prized choice among fish lovers in home cooking and fine dining.

Have a wonderful week, dear friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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