Sea Bass Glazed with Mild Miso and Mandarin, Rustic Cauliflower-Turnip Mash, and Sautéed Bok Choy

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets dry with paper towels and season them with 3 g (1/2 tsp) salt and the black pepper.

2. 2

   2. In a small bowl, whisk together the white miso, mandarin juice, mandarin zest, ginger, honey, and water until smooth. Set aside.

3. 3

   3. Place the cauliflower and turnip in a medium pot with enough water to cover. Bring to a boil, reduce to a gentle simmer, and cook for 12 to 15 minutes, until very tender.

4. 4

   4. While the vegetables cook, heat 15 ml (1 tbsp) olive oil in a large oven-safe skillet over medium-high heat. Add the sea bass fillets and sear for 2 minutes on the first side and 1 minute on the second side.

5. 5

   5. Brush the top of the fish with half of the miso-mandarin glaze. Transfer the skillet to the oven and bake for 5 to 7 minutes at 220 °C / 425 °F, until the fish is just cooked through and flakes easily. Once out of the oven, spoon the remaining glaze over the top.

6. 6

   6. Drain the cauliflower and turnip very well. Return the vegetables to the hot pot for 1 minute to steam off excess moisture. Add the butter, warm milk, half of the minced garlic, and 2 g (1/4 tsp) salt. Mash or blend to a rustic purée. Keep warm.

7. 7

   7. In another large skillet, heat the remaining 30 ml (2 tbsp) olive oil over medium-high heat. Add the remaining garlic and cook for 20 seconds without letting it brown too much. Add the bok choy, rice vinegar, and 1 g (1/4 tsp) salt. Sauté for 3 to 4 minutes, until tender but still vibrant.

8. 8

   8. Spoon a layer of rustic cauliflower-turnip mash onto each plate. Place a glazed sea bass fillet on top. Arrange the sautéed bok choy on the side. Finish with sliced scallions and toasted sesame seeds.