Sea Bass à la Michele

Chef John's recipe for oven-roasted sea bass pairs thick fish fillets slathered in a smoked paprika vinaigrette with a warm, simply seasoned potato salad.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 561 Calories

Ingredients

• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon smoked paprika, plus more for topping
• 1 teaspoon kosher salt, plus more to taste
• 1 red jalapeno pepper, sliced
• 4 small potatoes, quartered
• 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets
• 0.5 cup sliced green onions

Recipe Instructions

Step 1

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

Step 2

Enjoy!

Step 3

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

Step 4

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

Step 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.

Step 6

Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.

Step 7

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.