Sea Bass a la Michele – Just the Way She Likes It

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Whenever I can’t decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it’s been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife.

Ingredients for 2 portions:
2 thick-cut boneless, skinless Chilean sea bass filets (about 8-oz each)
2 tbsp olive oil
2 tbsp sherry vinegar
1 tsp smoked paprika
1 tsp kosher salt, plus some sprinkled on top
1 sliced red jalapeño
1/2 cup sliced green onions
4 or 5 small potatoes, cooked and quartered


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