Description
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. It’s baked on top of a warm potato salad.
Ingredients
- 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 jalapeno pepper, sliced
- 4 small potatoes, quartered
- 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened
- about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions
- red jalapeno
- and cooked potatoes. Slide the fish fillets into the mixture
- turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt
- a dash of paprika
- and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily
- about 15 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2