Entree: Antarctica – Southern Culinary Region – Seaweed-Wrapped Fish (Firm white fish fillets wrapped in edible seaweed and gently roasted to seal maritime flavor)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (Antarctic toothfish or similar firm white fish)
- 8 large pieces dried kelp or kelp sheets (reconstituted) or large nori sheets for tight wrapping
- 2 tbsp (30 ml) olive oil or melted butter
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) lemon zest
- 2 cloves garlic, minced — about 0.5 oz (15 g)
- 1 tsp (5 g) fresh ginger, grated (optional)
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) dry white wine or 2 tbsp (30 ml) water for steaming (optional)
- Lemon wedges for serving (no measurement)

Instructions

1. If using dried kelp or nori, gently rehydrate kelp in warm water until pliable, then pat dry; if using nori, leave as-is.
2. Preheat the oven to 400°F (200°C). Line a baking tray with parchment or lightly oil a sheet pan.
3. Pat the fish fillets dry and season both sides with salt and pepper.
4. In a small bowl, combine olive oil or melted butter, lemon juice, lemon zest, minced garlic, and grated ginger if using.
5. Brush each fillet lightly with the oil-lemon mixture. Place each fillet onto a rehydrated kelp or nori sheet and wrap snugly, tucking ends underneath to form a neat parcel.
6. Arrange the wrapped fillets on the prepared baking tray. If you prefer a moister finish, add 2 tbsp (30 ml) white wine or water to the tray and tent the parcels loosely with foil.
7. Roast in the preheated oven until the fish is just cooked through, about 12–15 minutes depending on thickness. If steaming, place parcels in a steamer over simmering water and steam 10–12 minutes.
8. Remove from oven or steamer, let rest 2 minutes, then carefully unwrap. Serve immediately with lemon wedges.