Miso Marinated Seabass

Bok Choy

• Preheat oven to 400
• Using a parchment lined baking sheet, arrange bok chia and brush each side with toasted sesame oil
• Roast for 20 minutes, flipping halfway
• After 20 minutes, brush bok choy with marinade and roast for additional 5 minutes

Sea bass

• Separate marinade into two bowls : 2 tablespoons in one for glazing and the remaining for marinating the fish
• Using a glass dish or bowl, evenly coat filets with marinade. Cover and allow to marinate in fridge for up to 6 hours
• Using a cast iron skillet over medium-high heat, add 2 tablespoons of toasted sesame oil
• Add filets flesh side down and cook for 6-8 minutes until crispy and easy to flip
• Flip filets, brush with reserved marinade and transfer cast iron to the oven where the bok choy is roasting
• Roast for 8 minutes
• Once bok choy and filets are cooked, transfer to plate beginning with bok choy and topping with filet.
• Garnish with toasted sesame seeds