Chilean Sea Bass, also known as Patagonian Toothfish, is a delightful, buttery fish that pairs wonderfully with a rich red wine sauce. In this recipe, we'll create a sophisticated yet straightforward ...

For the sauce Grind the leaves in a blender with the vinegar. Add the salt and blend again before straining. Prepare close to serving time to retain the leaves’ vibrant green color.

When done, place in a pie tin and add the lemon water. Cook the sea bass in a 180°C pre-heated oven and cook for about 3-4 minutes. Arrange sea bass on a plate and pour sauce on top. Serve.

For the sea bass en ... the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured. Add the white wine and simmer ...