Name: Sea Bass à la Michele
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Potatoes, quartered - 4 small; Olive oil, plus more for drizzling - 2 tablespoons; Sherry vinegar - 2 tablespoons; Smoked paprika, plus more for topping - 1 teaspoon; Kosher salt, plus more to taste - 1 teaspoon; Sliced green onions - ½ cup; Red - 1; Thick-cut boneless, skinless Chilean sea bass fillets - 2 (8 ounce)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sea Bass à la Michele

1. Potatoes, quartered - 4 small

2. Olive oil, plus more for drizzling - 2 tablespoons

3. Sherry vinegar - 2 tablespoons

4. Smoked paprika, plus more for topping - 1 teaspoon

5. Kosher salt, plus more to taste - 1 teaspoon

6. Sliced green onions - ½ cup

7. Red - 1

8. Thick-cut boneless, skinless Chilean sea bass fillets - 2 (8 ounce)

How to cook deliciously - Sea Bass à la Michele

1. Stage

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.

2. Stage

Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. The Gruntled Gourmand