Michele's Sea Bass Dish

Ingredients Needed

• 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

• ½ cup sliced green onions

• 1 red jalapeño pepper, sliced

• 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

Instructions

Preheat your oven to 450°F (230°C). Lightly grease a baking dish to prepare it for the fish.

Place the potatoes in a microwave-safe bowl and cook on high until they are just tender, around 5 minutes.

In a mixing bowl, whisk together the oil and vinegar. Add paprika and salt, then mix in the green onions and jalapeño.

Gently mix in the cooked potatoes until they are evenly coated. Add the sea bass fillets to the bowl, turning them a few times to ensure they're well-covered with the vinaigrette. Move the fish to a plate.

Transfer the potatoes into the prepared baking dish, then place the fish on top. Sprinkle with a pinch of salt and paprika, and drizzle a little oil over the top.

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

Enjoy your meal!

Nutritional Information (per serving)