This Sea Bass dish is easy to make and delicious. To prepare this meal, there are only a small handful of steps. The sea bass glazed with miso mixes its flavors as the broccoli and sweet potatoes begin to roast. The airiness of the fish and sides results in a light, fresh meal that will be enjoyed by your guests.
Ingredients
· ⅓ cup Sake
· 2 Tablespoons Mirin
· 2 Tablespoons Rice wine vinegar
· 4 Tablespoons Sugar
· 4 Tablespoons Yellow or white miso paste
· 2 ½ Tablespoons Soy sauce
· 2.3 pounds Chilean Sea Bass, cut into 6 ounces pieces
· 1 Tablespoon Toasted sesame seeds (for garnish)
· 2 cups diced sweet potatoes
· 4 cups broccoli florets
· ½ sliced red onion
· Salt & pepper to taste
· 1 tbsp sesame oil
Instructions
1. In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil. Reduce heat to medium and add sugar. Whisk until dissolved.
2. Whisk in the miso paste and stir until the sauce is smooth. Whisk in soy sauce and cook for 1 minute. Remove from the heat and let sauce cool to room temperature.
3. In a large resealable bag or container place the sea bass pieces and then add the cooled marinade. Make sure the pieces are well coated.
4. Refrigerate marinated sea bass for 3-5 hours.
5. While the seabass is marinating, toss the sweet potato with sesame oil and place on sheet pan and roast in 350 degree oven for 25 minutes.
6. Remove fish from the refrigerator, letting excess sauce drip off, and place on a broiler pan.
We suggest placing a piece of parchment paper or foil on the pan because it makes it easier to release after cooking.
7. Heat oven to broil and make sure the oven rack is about 6-8 inches below the broiler.
8. Broil the fish for about 10 minutes, depending on the thickness of your filets. The fish is done when it flakes easily with a fork and the top is lightly charred.
9. Remove from oven and sprinkle with sesame seeds before serving.
Enjoy!
