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 , 8 ounce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 2 Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
3. 3 Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.
4. 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.
5. 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.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
7. 7 Enjoy!

Nutrition per serving