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Sea Bass à la Michele
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Roasted sea bass with smoky paprika vinaigrette served with seasoned potato salad.
Ingredients:
  • 4 small potatoes, quartered
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika, plus more for topping
  • 1 teaspoon kosher salt, plus more to taste
  • 0.5 cup sliced green onions
  • 1 red jalapeno pepper, sliced
  • 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) and generously grease a baking dish.
  • Transfer the potatoes to a microwave-safe dish and microwave on high for about 5 minutes, or until they are just softened.
  • In a mixing bowl, combine oil and vinegar. Add paprika and salt, then mix in green onions and jalapeño. Toss in cooked potatoes until coated. Gently coat sea bass fillets with the vinaigrette mixture in the bowl. Plate the fish.
  • Place the potatoes in the baking dish and gently place the fish on top. Season with a pinch of salt and paprika, then lightly drizzle with oil.
  • Cook the fish in the preheated oven until easily flaked with a fork, approximately 15 minutes.

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