Entree: Antarctica – Northern Culinary Region – Pan-Seared Antarctic Toothfish (Pan-seared fillets of Antarctic toothfish finished with a lemon-brown butter and caper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 toothfish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 2 tbsp (30 ml) clarified butter or additional olive oil for vegetables
- 1 lb (450 g) baby potatoes, halved
- 8 oz (225 g) carrots, cut into 1/2-inch (1 cm) rounds
- 1 small shallot, finely minced, about 1 tbsp (15 g)
- 2 cloves garlic, minced, about 8 g
- 2 tbsp (30 ml) capers, drained
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 1/4 cup (60 ml) dry white wine or seafood stock
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 g) lemon zest
- 1/2 tsp (2.5 g) smoked paprika
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss baby potatoes and carrots with 1 tbsp (15 ml) olive oil, smoked paprika, salt, and pepper; spread on a baking sheet and roast until tender and golden, about 20–25 minutes.
2. Pat toothfish fillets dry and season both sides with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat until shimmering.
3. Add fillets skin-side down (if skin-on) and sear without moving until deeply golden, about 3–4 minutes. Flip and sear the other side 2–3 minutes more until just cooked through (internal temperature ~135–140°F / 57–60°C). Transfer fish to a warm plate and tent with foil.
4. Reduce heat to medium; add 4 tbsp (57 g) unsalted butter to the same skillet. When butter begins to foam and brown lightly, add minced shallot and garlic and cook 30–45 seconds until fragrant.
5. Deglaze the pan with 1/4 cup (60 ml) white wine or seafood stock, scraping up any browned bits. Stir in capers, lemon juice, and lemon zest; simmer briefly until sauce thickens slightly, about 1–2 minutes.
6. Swirl in 1 tbsp (15 ml) clarified butter or extra olive oil for gloss, then taste and adjust seasoning with salt and pepper. Stir in chopped parsley.
7. Plate roasted potatoes and carrots, place a toothfish fillet on each plate, and spoon lemon-brown butter and caper sauce over the fish. Garnish with additional parsley and serve immediately.