This dish is a great way to enjoy sea bass. The miso butter adds a rich umami flavor to the fish, while the roasted vegetables bring a sweet and savory balance to the plate.

Quick Info

⏱️ Under 30 minutes • 🍽️ 2 servings • ⭐ 94%

Nutrition

656 cal • 47g protein • 29g carbs • 38g fat

Tags

[Gluten-Free] • [Healthy] • [Under 30 Minutes] • [Dinner] • [Pescatarian] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 2 tablespoons unsalted grass-fed butter, softened
• 3 tablespoons white miso
• 1 tablespoon ginger, grated
• 3 cloves garlic, grated
• 1 teaspoon toasted sesame oil
• ½ pound baby potatoes, halved (about 1½ cups)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons sunflower oil or neutral oil of choice, divided
• 2 6-ounce fillets of Chilean sea bass, skin on, 1-1¼-inch thick
• 2 baby bok choy, thinly sliced (about 12 ounces)
• 1 teaspoon toasted white sesame seeds, for garnish

Instructions Preview

1. Preheat the oven to 400°F (200°C). Line a …
2. In a small bowl, stir together the butter,…
3. Arrange the potatoes on the prepared bakin…

…and 7 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly • From: Goodful