Miso Butter-Seared Sea Bass With Roasted Vegetables
4.7(70)
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
2 tablespoons unsalted grass-fed butter, softened
3 tablespoons white miso paste
1 tablespoon ginger, grated
3 cloves garlic, grated
1 teaspoon toasted sesame oil
½ lb baby potato (225 g), halved
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons sunflower oil, neutral oil of choice, divided
12 oz Chilean Sea Bass (340 g), skin on 1 in (2 1/2 cm) thick
2 baby bok choys, thinly sliced
1 teaspoon toasted white sesame seeds, for garnish
Nutrition Info
Calories 653
Fat 38g
Carbs 29g
Fiber 3g
Sugar 2g
Protein 47g
How to Make It
1. Step
Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
2. Step
In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
3. Step
Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
4. Step
Roast the potatoes until tender, 10-12 minutes.
5. Step
While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
6. Step
Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
7. Step
Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
8. Step
Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
9. Step
Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
