Chilean Sea Bass on Bean Purée

Chilean sea bass on a bed of Tarbais bean purée and a frisée salad with olives and marinated garlic. Wine: Rusack Sauvignon Blanc Ballard Canyon Estate 2017.

(Fun trivia: in the U.S., this fish has been sold as “Chilean sea bass” since the late 1970s, because it was deemed a much more marketable name than less attractive but more amusing “Patagonian toothfish.”)