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2 People

INGREDIENTS

  • 3 oz filets of Chilean Seabass
  • 1 tbsp toasted sesame oil
  • 0.13 cup white miso
  • 0.13 cup rice wine vinegar
  • 1 tbsp raw unfiltered honey
  • Bok choy
  • 2 heads of bok choy, thoroughly washed and halved
  • 0.5 tbsp toasted sesame oil
  • 0.5 tbsp of the miso marinade

INSTRUCTIONS

Bok Choy

  • Preheat oven to 400
  • Using a parchment lined baking sheet, arrange bok chia and brush each side with toasted sesame oil
  • Roast for 20 minutes, flipping halfway
  • After 20 minutes, brush bok choy with marinade and roast for additional 5 minutes

Sea bass

  • Separate marinade into two bowls : 2 tablespoons in one for glazing and the remaining for marinating the fish
  • Using a glass dish or bowl, evenly coat filets with marinade. Cover and allow to marinate in fridge for up to 6 hours
  • Using a cast iron skillet over medium-high heat, add 2 tablespoons of toasted sesame oil
  • Add filets flesh side down and cook for 6-8 minutes until crispy and easy to flip
  • Flip filets, brush with reserved marinade and transfer cast iron to the oven where the bok choy is roasting
  • Roast for 8 minutes
  • Once bok choy and filets are cooked, transfer to plate beginning with bok choy and topping with filet.
  • Garnish with toasted sesame seeds

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