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Ingredients
- 8oz fillets of seabags, skin off
- teaspoons toasted sesame oil
- teaspoons yellow or white miso
- teaspoons honey
- tablespoons coconut aminos
- tablespoon rice wine vinegar
- teaspoon freshly grated ginger
- box of baby spinach
- teaspoon grated ginger
- teaspoon grated garlic
- tablespoon toasted sesame oil
- tablespoon rice wine vinegar
- 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
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