Chilean Sea Bass

I love a controversy. My friend, Bonnie, said Chilean Sea Bass is really some cheap, ugly fish that was given a fancy name just so it could be sold for a higher price. Well, it turns out, she's right. Chilean sea bass is really called the Patagonian toothfish, and it really is ugly. The Chileans were the first to market the toothfish commercially in the United States, earning it the name Chilean sea bass, although it is really not a bass and it is not always caught in Chilean waters. I don't care what they call it. I call it dinner. It's delicious. It's a white, buttery fish that reminds me of the taste, but not the texture, of lobster. About a year ago, my boyfriend, Jamie, and I made it for my friends, the Bryants. They said it was better than any dinner they were ever served in a restaurant. Well, fast forward to 2010. The Bryants called and said they'd like to have some sea bass again. Jamie and I never follow a recipe, and I didn't bother to write down what we did, but I can't disappoint the Bryants. So I decided to do a test run and use Brett as my testor. He said, "This is good, really good." Good enough for me. Now I have the famous recipe written down for all time. I have no clue if it's anything like what Jamie made the first time, but I know this version is still delicious. The wine I chose to serve with the fish was a Leidersburg 2009 Sauvignon Blanc Sur Lie Vintner's Reserve, from South Africa,. I used it to deglaze the pan before it went in the oven, and there was still some left for a glass, or two, for me.

1 lb Chilean sea bass, seasoned with salt and pepper
olive oil1 shallot, sliced thin
1 fennel bulb, shaved thin, reserve fennel fronds
Salt, pepper to taste
1 lemon, juice and zest, plus one extra lemon cut into chunks
1/4 cup dry white wine
fresh thyme sprigs, leaves removed and minced, reserve some whole sprigs
flat leaf parsley, chopped

Heat oil in skillet (cast iron, or something that can go into the oven)
Add sliced shallots and saute until soft.
Add shaved fennel, salt and pepper to taste.
When fennel becomes soft, add sea bass to pan, adding oil if needed and cook on medium heat about 5 minutes. Fish should have a nice, brown sear on it before flipping. Cook other side about 5 minutes, until nice, brown color is achieved.
Deglaze pan with wine, and add zest and juice of one lemon, plus chopped herbs. Add whole thyme sprigs, fennel fronds, and whole lemon, cut into chunks. Increase heat to med-high and cook until starting to boil.

If you want to make this with an Italian flair, add rosemary, oregano, 2 chopped plum tomatoes and serve with roasted potatoes.
If you want to make this with an Asian flair, add Thai basil, ginger and cilantro and serve with Jasmine rice.

Transfer pan to 350 degree oven and cook for about 10 minutes. Fish should flake easily when done.
Remove fennel fronds before serving with either the roasted potatoes or Jasmine rice.