The acidic bath seems to do something to the sea bass as it roasts, and not only do you get a very flavorful exterior, but the inside it seems to stay moister and more succulent, than if you just used a spice rub. In fact, Michele loves this roasting method so much, that I decided to name it after her. Also, I couldn’t think of a name, and if I called it Spanish-something sea bass, all the “that’s not Spanish-something sea bass” people would be after me.
By the way, there are a few sustainable sources for Chilean sea bass around, if you look hard enough, and do some research. Having said that, I didn’t do any research. I got mine at Whole Foods, and I assume/hope they’ve done their homework.
When it comes to ways of adapting this technique to your particular tastes, the skies the limit. While we really love sherry vinegar with the smoked paprika, I’ll sometimes switch it up with different combinations; and the same goes for the veggies underneath. No matter what you use, Michele and I hope you give this delicious sea bass recipe a try soon. Enjoy!
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 jalapeño
1/2 cup sliced green onions
4 or 5 small potatoes, cooked and quartered