Recipe Details
Ingredients
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4smallpotatoes, quartered
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2tablespoonsolive oil, plus more for drizzling
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2tablespoonssherry vinegar
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1teaspoonsmoked paprika, plus more for topping
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1teaspoonkosher salt, plus more to taste
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½cupsliced green onions
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1red jalapeño pepper, sliced
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2(8 ounce)thick-cut boneless, skinless Chilean sea bass fillets
Cooking Directions
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Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
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Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
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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.
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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.
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Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
The Gruntled Gourmand
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories561 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 3g |
16% |
| Cholesterol 94mg |
31% |
| Sodium 1131mg |
49% |
| Total Carbohydrate 51g |
18% |
| Dietary Fiber 4g |
16% |
| Total Sugars 5g |
|
| Protein 47g |
94% |
| Vitamin C 37mg |
41% |
| Calcium 57mg |
4% |
| Iron 2mg |
12% |
| Potassium 1566mg |
33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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