Sea Bass a la Michele
This oven-roasted sea bass recipe uses an easy and crowd-pleasing technique (and by crowd, I mean my wife). Whenever I can't decide on what to do with a piece of fish, I usually opt for this method, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. It's baked on top of a warm potato salad.
Ingredient
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4 small potatoes, quartered
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2 tablespoons olive oil, plus more for drizzling
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2 tablespoons sherry vinegar
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1 teaspoon smoked paprika, plus more for topping
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1 teaspoon kosher salt, plus more to taste
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½ cup sliced green onions
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1 red jalapeño pepper, sliced
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2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets
Direction
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Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
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Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
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Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño. Stir in cooked potatoes until coated. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. Transfer fish to a plate.
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Transfer potatoes to the prepared baking dish, then nestle fish on top. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.
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Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
