This 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 the fillets after they have been slathered in a highly seasoned vinaigrette.
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 cups sliced green onions
- 1 red jalapeño pepper , sliced
- 2 thick-cut boneless , 8 ounce
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
-
2
Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
-
3
Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.
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4
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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5
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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6
Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
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7
Enjoy!
Nutrition Facts
Per serving
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