Seabass a la Michele – Roasted Bass with Warm Potato Salad

Ingredients for 2 portions: 2 thick-cut boneless, skinless Chilean sea bass filets (about 8-oz each) 2 tbsp olive oil 2 tbsp sherry vinegar 1 tsp smoked paprika 1 tsp kosher salt, plus some sprinkled on top 1 sliced red jalapeƱo 1/2 cup sliced green onions 4 or 5 small potatoes, cooked and quartered

Steamed Sea Bass

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