Chilean Sea Bass Recipe
Miso, Roasted Vegetables, Sunchoke Puree, Herb Oil
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Ingredients
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Fish
Roasted Vegetables
Sunchoke Puree
Herb Oil
Method
Fish Preparation
- 1
Prepare the Fish
Preheat the oven to 375°F (190°C). In a small bowl, mix the miso paste, olive oil, salt, and black pepper. Rub this mixture all over the Chilean sea bass filets.
- 2
Bake the Fish
Place the seasoned sea bass filets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
Roasted Vegetables
- 3
Prepare the Vegetables
Wash and chop the carrots, zucchini, and bell pepper into bite-sized pieces.
- 4
Roast the Vegetables
In a mixing bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized.
Sunchoke Puree
- 5
Prepare the Sunchokes
Peel and chop the sunchokes into smaller pieces for easier cooking.
- 6
Cook the Sunchokes
In a pot, cover the chopped sunchokes with water and bring to a boil. Cook for about 15-20 minutes until tender.
- 7
Blend the Puree
Drain the sunchokes and transfer them to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Herb Oil
- 8
Prepare the Herb Oil
In a small saucepan, heat the olive oil over low heat. Add the fresh herbs and let them infuse for about 10 minutes. Remove from heat and strain the oil through a fine sieve. Season with salt to taste.