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.

Season with salt and pepper to taste. Set aside. Prepare the Sea Bass: Season the sea bass fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the fillets skin ...

Here is a fantastic dinner put together in less than 20 minutes. You will love it! It is simple to assemble with many flavors ...