Tuesday, May 26, 2015

Sea Bass a la Michele – Just the Way She Likes It

Whenever I can’t decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it’s been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife.

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

38 comments:

JollyG15 said...

Patagonian Tooth Fish!!

Cat said...

I don't like fish much but this makes me want fish.

Tom Houy said...

"Chilean Sea Bass" is actually a variety of Cod, from what I've read.

Dan and Hilary said...

Awesome fish demo Chef John! I don't really cook fish a lot, but I could totally get into this!

Would this work with a nice thick piece of Haddock or other white fish?

Kitchenwitch said...

What other types of fish would take to this technique?

EnnovyII said...

Hi Chef, I would like to know if the Sea Bass is cold when it went into the oven? Or is it already room temeprature?

Chef John said...

Yes, the fish was cold!

Chef John said...

I think any white flaky Fish would work, but the thicker the better.

Wing Chiu Ng said...

This is super simple to make and very tasty! Didn't even break a sweat preparing this dish! Bravo!

Next time I'm going to see how it would come out with some added balsamic vinaigrette .

Brian said...

Looks amazing. I don't have any good local suppliers around where I live. Any recommendations where I can buy good seafood online?

rodentraiser said...

Great! I have some cod in the freezer and I'll try this recipe with that next week. I just need to get some sherry vinegar (is that the same as wine vinegar?) and some smoked paprika, which I've been wanting to add to my spice stash.

Scion said...

@rodentraiser - no, Sherry Vinegar is kinda steep - here in the Carolinas, the smallest bottle I've found was $14. Granted, it has a nice flavour but stop by the bank before you go to the grocery store.

Aidann said...

Wow this looks yummy. Im making this tonight.

Danielle said...

Chef John! First of all, love you, my husband worries maybe too much, but I think just enough.

Second, I really like your presentation for this dish and some of your previous such as the Scallop Gratin. I'd like to get a set of oven safe dishes, and was curious if you could tell me what size, roughly, would be good for these types of recipes. I look on amazon and am overwhelmed with the range of sizes available.

I would appreciate your guidance greatly.

David McCutcheon said...

Great recipe! Didn't use a lot of pots or pans so the cleanup was a breeze.

Wing Chiu Ng said...

Instead of sherry vinegar (which I don't have) I used red wine vinegar. Will have to try it again after obtaining the appropiate ingridients.

Chef John said...

Danielle, you should get a variety. Something around 4 to 6 inches is good for appetizers, and then maybe 6 to 8 inches for entrées. Or just get them from a kitchen supply store, where you can actually pick them up and feel them, and decide which sizes are best for you.

Viktor Popovič said...

I just made this and it was delicious. We don't have sea bass fillets in my country so I used whole sea bass fish and it worked

Scion said...

I made this with thick cod filets and it was wunderbar!

S/V Blondie-Dog said...

Greetings Chef! I'll has ya' knows dat' I done cooked me up a poor man's version of this here fish dish for me and my lady-friend and I'll also has' ya' knows' dat' she done saids' dat' it was delish!

I did nevertheless done mades me a few budget constraint modifications. The first being dat' I cooked up sum' Swai fish fillets dat' I done purchased at Wally-World in lieu of the hoity-toity sea bass. And I'll also has ya' knows dat' I done did my cooking wit' balsamic vinegar and not the sherry. Well heck... it ain't like my pallet would know any different.

Incidentally I too gits' the part of you naming this fine dish after yor' significant other for I too happen to be purse-whipped all day long and would certainly know better than to do otherwise. So yeah, ya' used good judgement in naming dis' here dish after the wifey.

I gots' to go now! Thanks! You're da' best!

Michael Minasian said...

This is absolutely fantastic Chef John. Definitely one of your finest I've made recently, perfect for a super quick meal. Any ideas for other white fish that can usually be found thick? The Seabass was amazing, but $37 a pound...

Ann Dunn said...

My local Whole Foods had previously frozen sea bass but freshly caught halibut which looked like it could be a good substitute so I bought that. I liked how easily this recipe came together but to me, the flavor was a bit overwhelming for the mild fish. I don't know if it was the sherry vinegar I used which was the last of the bottle or the smoked paprika. I'm up for trying this again but dialing back on both. By the way, I was looking for the Fresno chile but WF and a local veggie market did not have it. I know that might be a seasonal product but I don't know if it's too late or too early to look for it.

etherdog said...

Got me laid yet again with another one of Chef John's techniques. I used my cod piece instead of sea bass and it worked well and a pinch of cayenne helped bring out the smokiness of the paprika. I had to sub red wine vinegar, too, with no ill effects, and really appreciate the tip on microwaving the potatoes--mine took 5 minutes on high--and even my wife is starting to see the value in the microwave.

Mercator said...

Wow - easy to prepare and a real knock-out at the table, Chef. I used a couple nice chunks of fresh grouper. Beautimous. A great adaptable recipe! Thanks.

Robert D. said...

Hi Chief John,

this recipe will be good, if I use salmon instead of Sea Bass?

Chef John said...

I don't know your tastes, but I'll guess and say yes!

Jeff said...

Hey Chef John!

Awesome recipe. I'm planning on making this for some friends who are foraying into the realm of meat again, leaving vegetarianism behind. Quick question, how would the oven times change if this were to be made for 3, 4, etc. This probably applies to a lot of your recipes, how do you scale up the cooking time?

Thanks!

Chef John said...

Sorry there's no rule of thumb for scaling up for time! Of course, the more you put in the oven the longer stuff is going to take, so give it a few extra minutes, but you'll have to check for doneness. Good luck!

Chef John said...

Sorry there's no rule of thumb for scaling up for time! Of course, the more you put in the oven the longer stuff is going to take, so give it a few extra minutes, but you'll have to check for doneness. Good luck!

Danielle said...

Re: bakeware, went to World Market and picked out these. I think it's a good start to my bakeware collection. Thanks for the advice.

Leo2 said...

Tried this a couple weeks ago. It was really great. This is first time using the sea bass and won't be my last. Presented final dish to my wife who, in the end, had one comment. You can make that dish anytime. An unusual comment but very nice to hear. It was good because of your video guidance. Will probably try similar dish with a different fish but the sea bass was really good. Also interesting research into Chilean Sea Bass. Thank you. Leo2

Neta said...

Chef John, do you only use fresh fish or is it okay to defrost a frozen sea bass? I called Whole Foods and they said that they only had sea bass that was previously frozen. Also, does it matter is the sherry vinegar is good quality? I saw a $4 bottle at Publix and a (same size) $12 bottle at whole foods.

Neta said...

Chef John,

Is it okay to use sea bass that was previously frozen? Also, does the quality of the sherry vinegar matter?

Thanks!
Neta

Emma Vicens said...

This is delicious!!! Very tasty, quick to make, beautiful... well, perfect! I didn't have sea bass so I used saith... it was excellent! Bravo Chef John... and bravo Michele!

Zalman Sandon said...

"....When it comes to ways of adapting this technique to your particular tastes, the skies the limit.". You might want to change that to ".. sky's the limit." I know, earthshaking.

Gabriel said...

Question do you have a Recipe for Opah fish?

Hoa Tong said...

Thank chef. It is delicous

Franklin "Blind Yak" Pierce said...

Chef John,
Thank you so much. Love your videos. I wanted to make you're fish recipe but did not have any potatoes in
the pantry but I had a lot of parsnips. Not to waste an opportunity I substituted the parsnips for the potatoes. Wow! Hope you don't mind but I did ask myself what would Chef John do?