Miso Crusted Chilean Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Black Rice

   Rinse the forbidden black rice under cold water. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until rice is tender and liquid is absorbed. Once cooked, fluff with a fork and set aside.

2. 2

   Make the Miso Glaze

   In a small bowl, whisk together the miso paste, soy sauce, and honey until smooth. Adjust the sweetness as desired.

3. 3

   Prepare the Sea Bass

   Preheat the oven to 400°F (200°C). Place the Chilean sea bass fillets on a baking sheet lined with parchment paper. Brush the miso glaze generously over the top of each fillet.

4. 4

   Bake the Fish

   Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

5. 5

   Sauté the Vegetables

   While the fish is baking, heat olive oil in a skillet over medium heat. Add the seasonal vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender but still crisp.

6. 6

   Serve

   To serve, place a scoop of forbidden black rice on each plate, top with a miso-crusted sea bass fillet, and arrange the sautéed vegetables alongside.