Chilean Seabass with Roasted Potatoes, Sauteed Spinach, and Miso Soy Sauce

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Serves 2


2 Chilean Seabass portions (approximately 6 oz each) 
2 tablespoons olive oil  
2 cups baby potatoes, halved 
4 cups fresh spinach 
2 cloves garlic, minced 
1 tablespoon miso paste 
1 tablespoon soy sauce 
1 teaspoon honey (or brown sugar) 
1 teaspoon rice vinegar 
1 teaspoon sesame oil (optional) 
1 teaspoon dried rosemary (optional) 
Salt and pepper to taste 


Prepare Roasted Potatoes:

  1. Preheat your oven to 400°F (200°C).
  2. Toss halved baby potatoes with olive oil, salt, pepper, and dried rosemary (if using).
  3. Spread them on a baking sheet in a single layer and roast for 25-30 minutes or until golden brown and crispy.

Prepare Chilean Seabass:

  1. Pat the Seabass dry with a paper towel and season with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the fillets for 3-4 minutes on each side or until golden brown and cooked through.
  3. Saute Garlic Spinach with Miso and Soy Sauce Glaze:
  4. In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant.
  5. Add fresh spinach and sauté until wilted.

Soy Miso Sauce:

In a small bowl, mix the miso paste, soy sauce, honey, rice vinegar, and sesame oil.

Serve: Add the sauce onto the plate and top with Chilean Seabass. Serve alongside the roasted potatoes and garlic sautéed spinach. Enjoy!