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Buy Sea Bass A La Michele in Hamilton

September 10, 2019

Buy Sea Bass A La Michele in Hamilton

Thinking of cooking your favorite seafood like Sea Bass a la Michele? Hamilton Seafood crate provides you with great recipes to make mouth-watering seafood. 

Sea Bass a la Michele

Recipe By Seafood Crate

“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.

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika, plus more for topping
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup sliced green onions
  • 1 red jalapeno pepper, sliced
  • 4 small potatoes, quartered
  • 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

 

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
  2. Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
  3. Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
  4. Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
  5. Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes. 

Footnotes

Tips and Tricks
  • Smoked paprika really is the secret ingredient in this recipe! You have to get your hands on some. 

Are you living in Hamilton or an area nearby and wish to order Sea Bass a la Michele? Don’t wait! Just call us at 1 844 722 7283 or go to Contact to order a crate of Honestly Fresh seafood!

Have you tried this recipe or enjoyed our products? Let us know by leaving a review! If you have any questions, please contact us.



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