This isn’t technically a “round up”. I am doing a recipe for sea bass, which is an entirely different species then Chilean sea bass (Patagonian toothfish). I will be explaining that in my post, and thought linking over to a Chilean sea bass recipe or two would be helpful in case that is what someone is looking to cook.
Thanks Liz. Have you tested this with Chilean Sea Bass? As I understand it, a different fish not in the bass family. I haven’t cooked it but am assuming it might be a bit different in terms of cooking times, etc.
To be honest, I have not. Nor am I certain what kind of sea bass I purchased when I made this long ago! I know it was sliced off a big slab of white fish at our nearby fishmonger’s market.