Chilean Sea Bass Recipe
koji marinade, glazed root veg, spiced carrot sauce
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Ingredients
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Chilean Sea Bass Ingredients
Method
Preparation Directions
- 1
Marinate the Sea Bass
In a bowl, combine the koji, soy sauce, and brown sugar. Mix until well combined. Add the Chilean sea bass fillets and ensure they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Prepare the Root Vegetables
Preheat the oven to 400°F (200°C). Chop the root vegetables into even pieces. Toss them in olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
- 3
Make the Spiced Carrot Sauce
In a saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped carrots and sauté until softened, about 5 minutes. Add the vegetable broth, cumin, paprika, salt, and pepper. Simmer for 15 minutes until the carrots are tender. Blend the mixture until smooth.
- 4
Cook the Sea Bass
Remove the sea bass from the marinade and pat dry. In a non-stick skillet, heat a tablespoon of olive oil over medium-high heat. Cook the sea bass fillets for about 4-5 minutes on each side, or until cooked through and golden brown.
- 5
Serve
On a plate, arrange the glazed root vegetables, place the seared Chilean sea bass on top, and drizzle the spiced carrot sauce over the dish. Enjoy your meal!