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1

2 people

20
4
2 People

INGREDIENTS

  • 1 8oz fillets of seabags, skin off
  • 0.5 teaspoons toasted sesame oil

    • Miso Glaze - whisk together

  • 0.75 teaspoons yellow or white miso
  • 0.5 teaspoons honey
  • 0.5 tablespoons coconut aminos
  • 0.5 tablespoon rice wine vinegar
  • 0.25 teaspoon freshly grated ginger

    • Gingered Spinach

  • 0.25 box of baby spinach
  • 0.13 teaspoon grated ginger
  • 0.13 teaspoon grated garlic
  • 0.25 tablespoon toasted sesame oil
  • 0.25 tablespoon rice wine vinegar
  • 0.25 teaspoon toasted sesame seeds

INSTRUCTIONS

  • Preheat oven to 400
  • In a large cast iron skillet over medium-high heat, add sesame oil and seabags fillets
  • Cook for 6-8 minutes, until crispy and easy to flip
  • Flip fillets and brush on the glaze
  • Transfer to oven and cook for 5 minutes
  • While seabass is in the oven, heat a cast iron skillet over low-medium heat
  • Add 1 teaspoon sesame oil, ginger and garlic
  • Cook until fragrant (1-2 minutes)
  • Add in spinach and cook until wilted (1 minute)
  • Finish with rice wine vinegar
  • Transfer spinach to a plate
  • Remove seabass from oven and place on bed of spinach
  • Garnish with toasted sesame seeds
Filed in: Entrees
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