Roasted Sea Bass with Mild Miso, Rutabaga Purée, and Charred Cucumber with Dill

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets dry with paper towels and let them sit at room temperature while you prepare the other components.

2. 2

   In a small bowl, mix the white miso, honey, 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) olive oil, and 1 grated garlic clove until smooth to make the glaze.

3. 3

   Place the rutabaga in a medium pot with enough water to cover it and add 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 15 to 18 minutes, until very tender.

4. 4

   While the rutabaga cooks, combine the cucumber with 1 tablespoon (15 ml) olive oil, the chopped garlic clove, Dijon mustard, the remaining 1 tablespoon (15 ml) lemon juice, half of the dill, 1/4 teaspoon salt, and the black pepper in a bowl.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon (15 ml) olive oil. Place the sea bass fillets skin-side down and sear for 3 minutes without moving them so the skin turns crisp.

6. 6

   Remove the skillet from the heat, brush the tops of the fillets with the miso glaze, and transfer the skillet to the oven. Roast for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through and flakes easily.

7. 7

   In another skillet or on a grill pan, cook the prepared cucumber over high heat for 2 to 3 minutes per side, until lightly charred but still firm. Keep warm.

8. 8

   Drain the cooked rutabaga very well and return it to the hot pot for 30 seconds to evaporate excess moisture. Add the butter, milk, and 1/4 teaspoon salt, then mash or blend until smooth. Adjust with more salt if needed.

9. 9

   To serve, spread the rutabaga purée onto plates, top with the roasted sea bass fillets, and add the charred cucumber on the side. Finish with the remaining fresh dill over the top.