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 jalape�o

1/2 cup sliced green onions

4 or 5 small potatoes, cooked and quartered