This recipe for oven-roasted sea bass employs a simple and well-liked method (by the crowd, I mean my wife). I frequently use this method, which entails roasting seafood after it has been coated in a highly seasoned vinaigrette, whenever I’m not sure what to do with a piece of fish. On top of a hot potato salad, it is cooked.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- 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 pepper, sliced
- 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
- Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
- Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño. 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.
- 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.
- Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 4 g |
| Protein | 47 g |
| Saturated Fat | 3 g |
| Sodium | 1131 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I added cabbage, too much orange. My wife loved it, I thought it was okay.
Definitely double up on the sauce so you have enough for potatoes and the fish! I used both green jalapeño with seeds and red pepper and it was so flavorful and not that spicy. Would recommend roasting the potatoes instead of microwave since some of the potatoes were not all the way done at the end. I would also recommend these individual dishes so that the sauce can be used for dipping while eating. Great presentation, flavor and easy recipe!!!
This was WONDERFUL! Instead of making it in 2 individual ramekins I used one bigger one. I actually think 6 oz of fish would suffice for 2 people. I used 6 small waxy potatoes. Store didn’t have red jalapeños so I used a green one. I also removed the seeds but next time I would leave a few in. Definitely company worthy!!I suppose if you don’t want to splurge on sea bass you could use cod and save a little money. I served it with honey roasted Brussels sprouts from Bon Apetit magazine (if you haven’t tried them you need to!)
Great recipe. Very simple and extremely tasteful.
I was looking for a different way to make Sea Bass. This was excellent . I didn’t have Sherry Vinegar do substituted Rice Vinegar . It was outstanding . The Paprika gave it such a deep Smokey flavor . It was so different and great .
My fiance and I decided to cook this together for New Years Eve. The recipe was very easy for us to follow. We would probably add more seasoning the next time to give it a little bit more flavor.
Love this recipe. It’s my goto for company. If I’m out of sherry vinegar, I substitute Nakano rice wine vinegar (mild&mellow) and it does the job. I double up on the sauce and add more potatoes and slice them up and pan fry them for breakfast the next day. Sooooo delicious and flavorful. PS Watch the time as 15 mins can be way too long depending on the thickness of your sea bass. I almost overcooked this the first time I made it, so be sure to check for doneness.
The very best Sea Bass ever. Better than any other. Thanks.
Delicious! Super easy and very pretty. Just be careful with the potatoes. I didn’t cut mine small enough. They were not quite cooked. Next time, I’ll put them in the oven first. The pre-cook in the microwave wasn’t enough. Had to use cod as that was all my grocery store had. Can’t wait to try with sea bass. I also added green beans. Excellent.
Wonderful, will be making it again in the near future. Didn’t have red jalapeno so I substituted 1/2 a green jalapeno and a red mini-pepper.
It was outstanding and easy to make. We had friends over for dinner and they loved it as well!
My husband made this tonight and it came out great! He used red wine vinegar instead of the sherry. Was easy and tasty, will make again!
This is the 5th time making this recipe. It delicious and a great meal for a quite dinner with your special person. Easy and wonderful flavors. Only change i have made is to make marinade twice the recipe. We needed more juice. 5 star all the way.
I used Hungarian paprika because it’s hot and all I had, no jalapeno. I added crushed garlic. and smoked salt. Delicious. This has been my favorite fish for years! I have more fish to try Chef John’s San Sebastian recipe tomorrow.
I made Just the fish and the sauce and baked the fish in oven. Fantastic!!! Served it with my recipe for Ginger pico de gallo!
Great white fish recipe. Good flavor One pan to clean. I will definitely make this again and will likely try it with other white fish.
This recipe is outstanding, we love sea bass and this is the best recipe we have ever tried, my wife and I kept looking at each other saying wow at every bite. I’m going to cook this for our friends this weekend.
Excellent… I added a little lemon juice. But that’s it. My husband loved it too.
This was FANTASTIC!! I made it more a sheet pan dinner by adding green beans. My husband who isn’t a fish lover really liked it. I’ll be making this more often! Thanks!!
I made this exactly as written. It was wonderful. Sweet but not, spicy but not. Perfect blend of flavors. Will definitely make this again!
Turned out much tastier than I imagined, overall really excellent. Like some others, decided to add more veggies (in my case celery, carrot, squash). Substitutions: red bell pepper for the jalapeño, white wine vinegar for the sherry vinegar, red onion for green onion. I sliced the veggies thin so they would cook fast enough in order to not overcook the fish. Otherwise followed prep and cooking directions as is.