Sea Bass a la Michele
Thick fish fillets slathered in a smoked paprika vinaigrette are baked on top of a warm potato salad for Chef John's crowd-pleasing sea bass a la Michele.
Both of my local fish stores were sold out of sea bass, so I made this with cod loin. I am so glad I did because the cod loin was superb in this recipe--at 1/3 the price of sea bass. For the potatoes, I used 3/4 lb. of mixed white, red, and blue baby potatoes. I pierced them, then microwaved them for 3 1/2 minutes. Next time, I'll microwave for 4 or 4 1/2 minutes, because they were a little al dente. This recipe has definitely earned a spot in my regular dinner rotation, for its ease, high flavor profile, and--thanks to my substitution of cod loin for sea bass--affordability.
Wonderful, Couldn’t find red peppers so used the green. Just the right of heat for my husband. Both of this loved this recipe. Will make again.
I did like the flavor but I rated this 3 stars because the smoked paprika was too strong for my taste. It overpowered the taste of the chilean sea bass. If I make this again, I would cut half of the smoked paprika and salt next time.
This mild, firm whitefish is so versatile and quick to cook, whether it's poached, seared, or baked. And because it comes from the ocean, you'll find lots of recipes inspired by seafood-loving countries from around the world like Spain, Brazil, Japan, and the Caribbean.
Sea bass is rubbed with seasonings, and grilled in an herbed butter blend.
Sweet and hot peppers with coconut milk make the sauce for poaching chunks of fish in Chef John's "weeknight version" of a classic Brazilian seafood stew.
Unique and flavorful recipes that incorporate root veggies like potatoes, onions, garlic, and carrots.