banner
logologo
search
INGREDIENTSdown
CUISINESdown

Sea Bass à la Michele

This oven-roasted 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 seafood after it's been slathered in a highly seasoned vinaigrette. It's baked on top of a warm potato salad.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
2
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 2 servings

  • 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

Directions

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

    Sea Bass à la Michele ingredients on a counter

    Dotdash Meredith Food Studios

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

    Potatoes in a glass bowl

    Dotdash Meredith Food Studios

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

    Peppers, green onions and sauce in a glass bowl

    Dotdash Meredith Food Studios

  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.

    Bowl with potatoes, peppers, green onions and sauce with fish on top and a fish fillet on a plate

    Dotdash Meredith Food Studios

  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.

    Raw Sea Bass à la Michele topped with paprika in a baking dish

    Dotdash Meredith Food Studios

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

    Baked Sea Bass à la Michele in a baking dish

    Dotdash Meredith Food Studios

  7. Enjoy!

    Sea Bass à la Michele garnished with green onions in a baking dish with a fork

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

561 Calories
19g Fat
51g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 561
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 16%
Cholesterol 94mg 31%
Sodium 1131mg 49%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 47g 94%
Vitamin C 37mg 41%
Calcium 57mg 4%
Iron 2mg 12%
Potassium 1566mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Sabzi Polo (Green Herb Rice)

Sabzi Polo (Green Herb Rice)

Sabzi polo is a classic Nowruz (Iranian New Year) dish brimming with fragrant fresh green herbs and the scent of spring. A fragrant, long-grain basmati rice is optimal here. This version is prepared with a crispy, saffron-tinged lavash tahdig that also acts as a barrier so the herbs don't burn at the bottom of the pot. Enjoy sabzi polo with mahi sorkh shodeh (fried fish) and a side of smoked fish.

The Best Lamb Chops

The Best Lamb Chops

These lamb chops with garlic and rosemary are so flavorful — they really are the best! When your MIL is 100% Greek, you know you will have to fix lamb chops for her son! This is her recipe and it always impresses guests. The chops are easy to cook in the oven and ready to serve in under 30 minutes.

Spanish Gin and Tonic (Gin Tonica)

Spanish Gin and Tonic (Gin Tonica)

I'm going to show you my take on the gin and tonic, the most refreshing hot-weather cocktail ever. Made in a style invented by chefs from the Basque region of Spain, the whole idea is to add things to the glass to make things that already taste great in the gin taste even more amazing. I encourage you to try some different gins, and decide on your own custom garnishes.

Amish Country Casserole

Amish Country Casserole

Super cozy and creamy, a few staple ingredients combine to create a veggie-filled casserole easy enough for a busy weeknight.

Traditional Russian Pirozhki

Traditional Russian Pirozhki

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Search is required and the length cannot be less than 2
goTop