Miso Glazed Chilean Sea Bass with Mashed Potatoes and Sautéed Spinach

Ingredients

• 1.5 lb Chilean sea bass (cut into thick fillets)
• 0.5 cup red miso paste (for the marinade)
• 0.33 cup mirin (two-thirds of the liquid base)
• 2.5 tbsp water (one-third of the liquid base)
• 2 tbsp sugar (adjust to taste for sweetness)
• 4 potatoes (large, washed and peeled)
• 4 tbsp butter (unsalted, for mashed potatoes)
• 0.5 cup milk (added gradually for consistency)
• 0.25 cup Parmesan cheese (grated)
• salt (to taste)
• black pepper (to taste)
• 10 oz baby spinach (fresh)
• 3 clove garlic (minced)
• 1 tbsp sesame oil (for finishing the spinach)

Steps

1. 1

   Prepare the marinade by whisking together the red miso, mirin, water, and sugar in a bowl until smooth.

2. 2

   Place the Chilean sea bass fillets in a shallow dish or bag and cover with the miso marinade. Marinate in the refrigerator for at least 5 hours, or preferably overnight for best flavor.

3. 3

   Wash and peel the potatoes. Dice them into uniform chunks.

4. 4

   Place the potatoes in a pot of water and bring to a boil. Cook until the potatoes are soft and easily pierced with a fork.

5. 5

   Drain the potatoes and return them to the pot. Add butter, salt, pepper, and Parmesan cheese.

6. 6

   Mash the potatoes, gradually adding milk until the mixture is smooth and 'glued together'. Set aside and keep warm.

7. 7

   Preheat your oven to a high temperature (around 400°F / 200°C) to roast the fish.

8. 8

   Remove the fish from the marinade and place on a baking sheet. Roast in the oven until the fish is cooked through and the miso glaze has caramelized into a deep, dark brown (it may look burnt, but it is the sugar in the miso caramelizing).

9. 9

   While the fish is roasting, mince the garlic. Heat a pan with a little oil and sauté the garlic until fragrant.

10. 10

    Add the baby spinach and a pinch of salt to the pan. Cook until the spinach shrinks and wilts, about 5 minutes.

11. 11

    Drizzle the spinach with sesame oil just before removing from the heat.

12. 12

    Plate a generous scoop of mashed potatoes, a side of sautéed spinach, and top with a thick piece of the miso glazed sea bass.

Notes

The dark color on the fish is intended; it is the caramelization of the miso and sugar. Marinating overnight is highly recommended for the best flavor penetration into the sea bass.

Nutrition per serving

• main
• seafood
• roasting
• dinner
• high-protein
• Japanese-inspired