Best 2 Miso Butter Seared Sea Bass With Roasted Vegetables Recipe By Tasty Recipes

Calling all seafood lovers! Get ready to embark on a culinary journey with our ultimate recipe guide for "Miso Butter Seared Sea Bass with Roasted Vegetables" inspired by the renowned Tasty. This mouthwatering dish combines the delicate flavors of sea bass with a tantalizing miso butter sauce, creating a symphony of taste that will leave you craving for more. Accompanied by a vibrant array of roasted vegetables, this recipe promises a delightful balance of textures and flavors that will elevate your dinner table to new heights.

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

Miso Butter-Seared Sea Bass With Roasted Vegetables Recipe by Tasty image

Here's what you need: unsalted grass-fed butter, white miso paste, ginger, garlic, toasted sesame oil, baby potato, kosher salt, freshly ground black pepper, sunflower oil, Chilean Sea Bass, baby bok choys, toasted white sesame seeds

Provided by Rachel Gaewski

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted grass-fed butter, softened
3 tablespoons white miso paste
1 tablespoon ginger, grated
3 cloves garlic, grated
1 teaspoon toasted sesame oil
½ lb baby potato, halved
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons sunflower oil, neutral oil of choice, divided
12 oz Chilean Sea Bass, skin on 1 in (2 1/2 cm) thick
2 baby bok choys, thinly sliced
1 teaspoon toasted white sesame seeds, for garnish

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!

Nutrition Facts : Calories 655 calories, Carbohydrate 29 grams, Fat 38 grams, Fiber 3 grams, Protein 47 grams, Sugar 2 grams

MISO AND SOY CHILEAN SEA BASS

Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories World Cuisine Recipes Asian Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

Tips:

- Use the freshest sea bass you can find. Look for fish that is firm to the touch and has clear, bright eyes. - If you don't have miso paste, you can substitute white miso paste or even tahini. - Be careful not to overcook the sea bass. It should be cooked through but still flaky in the center. - Don't overcrowd the pan when searing the sea bass. This will prevent the fish from cooking evenly. - If you don't have a grill pan, you can also use a regular skillet. Just be sure to heat it over high heat before adding the fish. - Serve the sea bass with your favorite roasted vegetables. Some good options include broccoli, carrots, and potatoes.

Conclusion:

Miso butter seared sea bass with roasted vegetables is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is flaky and flavorful, and the roasted vegetables are a great way to get your daily dose of vitamins and minerals. This recipe is sure to be a hit with your family and friends.