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.

Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish.

A fish fillet recipe with a fruity twist to it - this Chilean sea bass is coated with an orange flavoured olive oil dressing and pan-fried until done. Pour orange juice over the fried fish and enjoy!

For cooking purposes, sea bass can be used interchangeably in recipes, but when in doubt, ask your fish monger or seek out two varieties that are particularly flavorful: black sea bass from the ...

Add the fish sauce, to taste. Make three slits through the skin of the fish on either side. Pour a few teaspoons of marinade inside the fish and tuck in the lemongrass stalks, then rub the ...

Here's another tasty recipe from ... Place sea bass on grill and season with salt and pepper for about 6 minutes per side. While the fish is cooking, heat up 8-inch sauce pan, add asparagus ...