17 March, 2022
Sea Bass a la Michele
Sea Bass a la Michele
Notes
OVER THE TOP SPECTACULAR!!!!
Always a good idea to soak fish is milk in the refrigerator for one hour prior to preparation.
After removing fish from refrigerator, rinse and pat dry with paper towels.
Ingredients
- 2 ea. tbs. Olive oil, plus more for drizzling
- 2 ea. 6-8 oz. thick cut, boneless, skinless Chilean sea bass filets
- 2 ea. tbsp. Sherry vinegar (may be hard to find so you can substitute red wine vinegar with a pinch of sugar)
- 1 ea. tsp. Smoked paprika, plus more for topping
- 1 ea. tsp. Kosher salt, plus more for taste if desired
- 1 ea. ½ cup sliced green onions
- 1 ea. Anaheim pepper cut into round slices (seeds removed)
- 8 ea. red potatoes, quartered after microwaving
Instructions
- Preheat the oven to 450 degrees.
- Oil the bottom of a baking dish with olive oil.
- Microwave potatoes on high for about 6 minutes or until just soft
- Wisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt and whisk to blend. Stir in onions and Anaheim pepper slices, and cooked potatoes and coat thoroughly. Slide the sea bass into the bottom of the bowl coating on all sides with the vinegar/paprika mixture. Remove fish from the potato mixture.
- Place potato mixture into a baking dish, nestle the fish onto the potatoes, then sprinkle the fish with a pinch of salt, a dish of paprika, and a drizzle of olive oil.
- Bake in the center of the preheated oven until just cooked through and fish flakes easily, about 17-18 minutes.
Category
Favorites
My Favorites
Seafood