Sea Bass à la Michele
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
- ½ cup sliced green onions
- 1 red jalapeño pepper, sliced
- 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
- Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
- 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.
- 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.
- Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
- Enjoy!
Source
Original recipe: View Original