Roast the pumpkin for 40 minutes and let cool. Remove all the mango flesh. Blend pumpkin, mango, lemon juice and cream till smooth. Just before service warm in a microwave for 90 secs or so.

Remove the skin from the fillets. Pour over boiling water or blow torch and rest 5 minutes then peel off the skin.
Soak the fillets in a warm brine for 5 minutes. Pat dry
Rub with soft butter and sprinkle with salt.

Add 2 Tbs peanut oil and 1 Tbs butter to a non stick pan and bring to medium heat.

Add the fillets and cook 4 minutes without disturbing. Carefully turn and cook 2 minutes.
or
Bake on a tray in a 200 deg oven for 8 minutes

Remove and plate over pumpkin puree.

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2 x 120g Sea Bass Fillets
Warm Brine
Butter Oil
Salt

200g peeled pumpkin
2 mangoes
Lemon juice
50 ml Cream


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This is a really delicate fish. Be slow and precise. Otherwise it will just break apart.

Patagonian Tooth Fish. An ancient fish found in the cold depths of Antartic waters. Sounds horrible. Chilean Sea Bass is at the top of quality restaurant menus worldwide and much revered as one of the best eating fish there is. Same thing. So I am going with Tooth Fish.

I dislike fish, and so does 20% of the population. Tooth Fish is and can be prepared in such a way that it is more like really good quality Flake. Doesn't smell like fish, doesn't taste like fish. Is flakey, fatty and easy to eat. Might even be better than the best Flake.

Blow torch or pour boiling water over the skin then it will remove easily. Soak in a tepid salty brine. This removes any residual fishy flavour. Season with salt and gently saute or bake. When the large flake texture starts to seperate its done.  Really easy to get right. Great texture but almost tasteless. So, lots of room for a sauce. Lemon and capers, great. This Pumpkin and Mango puree is my best rendition for a complete meal.