Citrus Miso Sea Bass with Cockles, Roasted Squash, and Crunchy Sesame

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 1 tablespoon olive oil, half of the salt, and a little black pepper. Spread on a tray and roast for 22 to 25 minutes, stirring once halfway through, until browned on the edges and tender.

2. 2

   While the squash roasts, make the sauce: in a bowl, whisk together the white miso, orange juice, orange zest, lemon juice, grated ginger, and honey until smooth.

3. 3

   Pat the sea bass fillets very dry with paper towels. Season lightly on both sides with the remaining salt and black pepper.

4. 4

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Place the sea bass skin-side down and cook for 4 to 5 minutes, pressing gently at the beginning so the skin stays flat against the pan. Flip and cook 1 to 2 minutes more, until the fish is just cooked through. Remove and keep warm.

5. 5

   In the same skillet, reduce to medium heat and add the shallot, half of the garlic, and 1 teaspoon olive oil if needed. Sauté for 1 to 2 minutes until fragrant. Add the citrus-miso mixture and cook for 2 minutes, stirring, until slightly thickened. Add the cold butter and swirl until the sauce turns glossy. Set aside.

6. 6

   In a saucepan or deep skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the shallot and garlic and cook for 1 minute. Add the cockles and dry white wine. Cover and cook for 4 to 6 minutes, until the cockles open. Discard any that remain closed.

7. 7

   In a small bowl, combine the sesame seeds, scallions, fresh cilantro, and sesame oil to make a fragrant crunchy topping.

8. 8

   To serve, spoon the roasted squash onto plates, top with the sea bass fillets, and coat with the citrus miso sauce. Arrange the cockles around the fish with a little of their cooking liquid, then finish with the sesame, scallion, and cilantro mixture.