Serves 2
Ingredients:
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
Instructions:
Prepare Roasted Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss halved baby potatoes with olive oil, salt, pepper, and dried rosemary (if using).
- 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:
- Pat the Seabass dry with a paper towel and season with salt and pepper.
- 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.
- Saute Garlic Spinach with Miso and Soy Sauce Glaze:
- In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant.
- 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!