Recipe By Chef John
Published Jun 1st
Prep 10m Cook 15m Additional - Ready In 25m
Servings 2 servings Calories 560.7

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. It’s baked on top of a warm potato salad.

Recipe 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
  • ½ cup sliced green onions
  • 1 red jalapeno pepper, sliced
  • 4 small potatoes, quartered
  • 2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
  2. 2 Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
  3. 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. 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. 5 Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

Nutrition Facts

  • Calories 560.7
  • Carbohydrate 50.6 g
  • Cholesterol 93.8 mg
  • Fat 18.5 g
  • Fiber 4.4 g
  • Protein 46.9 g
  • Saturated Fat 3.1 g
  • Sodium 1130.7 mg
  • Sugar 4.6 g


  1. This was very good. The smoked paprika and sherry together was a nice flavor. I did add an extra tbsp of sherry and about 1/8 teaspoon of smoked paprika. I would definitely use this with other types of fish.
  2. I made it without potatoes. I altered the recipe a bit. I miss read and added 2 tablespoons so the consistency was thicker and it coated the fish very well. I didn't have Sherry vinegar used red wine vinegar. I didn't have jalapenos so I used pepper flakes and cayenne pepper. Even with all these - Read more ...
  3. My only complaint on this one is that 15 minutes was too long to cook it. Depending on the thickness of the fish it may require much less especially at 450 so make sure to to check it sooner. I got busy and overcooked mine which was a real shame. The recipe itself however is - Read more ...
  4. Love this; threw some fresh green beans in with the potatoes. Came out great!
  5. Didn’t find sea bass used halibut, fillets looked just like the ones in the video. Very good awesome recipe.
  6. This recipe is excellent! Didn't change a thing.
  7. We loved this! my husband said "best fish ever". I did change 2 things-I used red pepper instead of jalapeño and 1T each of sherry and white wine vinegar instead of sherry vinegar. I think next time I'll use a bit more liquid so there's more sauce for the potatoes! It was great!
  8. Another 5 star fish from Chef John! I adjusted it to my 2 year old and the ingredients I had on hand. I used green bell peppers instead of red jalapeños, red wine vinegar instead of sherry vinegar, and leeks instead of green onions. I can't wait to try this with sherry vinegar as I - Read more ...
  9. My husband doesn't eat much fish,if it tastes the least bit fishy he won't eat it . I made this and he said it was the best he has ever eaten ,including any five star restaurant . I will definitely make this again ,fortunately we have a very good specialty small grocery where I can - Read more ...
  10. I was a little wary of trying a unrated recipe but I have made one of Chef John's other recipes and took a chance. I'm glad I did! This came together pretty fast looked beautiful and tasted great. The marinade had such a different taste and was great with both the fish and the potatoes. - Read more ...

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