Seabass a la Michele - Roasted Bass with Warm Potato Salad Recipe

seabass

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more affordable while maintaining a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral taste.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and have a longer shelf life.

Add Spanish olive oil to a mixing bowl.

Add cherry vinegar to the bowl, approximately equal to the amount of olive oil.

Add smoked paprika to the mixture.

Add salt to taste and whisk the mixture together.

Prepare the base for the fish by mixing chopped green onions, sliced Fresno chili, and cooked quartered new potatoes in a bowl.

Coat the seabass fillets with the vinaigrette just before roasting.

Drizzle olive oil in the bottom of a baking dish.

Add the potato mixture to the baking dish, then place the seabass on top.

Season the fish with kosher salt and smoked paprika, and drizzle with more olive oil.

Transfer the baking dish to a sheet pan for easier handling.

Roast in a preheated 450°F oven for 15 minutes or until the fish flakes easily with a fork.

Serve with a wedge of lemon and a sprinkle of freshly chopped oregano or parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens