Entree: Falkland Islands (Malvinas) – Patagonian Toothfish Fillet (Fillet of Patagonian toothfish, a rich flaky white-fleshed Southern Ocean fish, simply pan-seared with a lemon-butter sauce)

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Additional 3 min

Total 18 min

Ingredients

- 2 Patagonian toothfish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 clove garlic, minced, about 0.1 oz (3 g)
- 1/4 cup (60 ml) dry white wine or fish fumet
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Lemon wedges, for serving

Instructions

1. Pat the toothfish fillets dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering.
3. Add the fillets, presentation side down first, and sear without moving for 3–4 minutes until a golden crust forms. Flip and cook the second side 2–3 minutes longer, until the fish is opaque and flakes easily (internal temperature about 135–145°F / 57–63°C depending on preference).
4. Remove the fillets to a warm plate and tent loosely with foil to rest.
5. Lower the heat to medium, add the butter to the skillet, and when it foams add the minced garlic. Sauté briefly 30 seconds without browning the garlic.
6. Deglaze the pan with the white wine, scraping up any browned bits, and reduce by half, about 1–2 minutes. Stir in the lemon juice and chopped parsley.
7. Spoon the lemon-butter sauce over the rested fillets, serve immediately with lemon wedges.