Miso Butter Seared Sea Bass With Roasted Vegetables Recipe By Tasty

PAN-FRIED SEA BASS WITH MISO, LEMON, AND THYME-GLAZED ROASTIES

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6
• In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
• Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
• Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
• When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
• Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
• Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

MISO BUTTER-SEARED SEA BASS WITH ROASTED VEGETABLES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
• In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
• Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
• Roast the potatoes until tender, 10-12 minutes.
• 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.
• 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.
• 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.
• 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).
• Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
• Enjoy!