Pan Roasted Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Wasabi Mashed Potatoes

   Boil the mashed potatoes until tender. Drain and mix with butter, heavy cream, and wasabi paste. Season with salt and pepper to taste.

2. 2

   Sauté the Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add the mixed wild mushrooms and cook until golden brown. Season with salt and pepper. Remove from pan and set aside.

3. 3

   Sauté the Baby Bok Choy

   In the same skillet, add another tablespoon of olive oil. Add the baby bok choy and sauté for about 2-3 minutes until tender. Season with salt and pepper. Remove from pan and set aside.

4. 4

   Cook the Sea Bass

   Season sea bass fillets with salt and pepper. In the skillet, add butter and heat over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.

5. 5

   Make the Shoyu Cream Sauce

   In a small saucepan, combine heavy cream and soy sauce. Heat over low heat until warmed through, stirring occasionally.

6. 6

   Assemble the Dish

   On each plate, place a scoop of wasabi mashed potatoes, top with sautéed mushrooms and baby bok choy, and place the sea bass on top. Drizzle with shoyu cream sauce before serving.