Chilean Sea Bass Recipe

Inspired by Giselle Miami

Time45m

Serves4

Miso Japanese Eggplant, Baby Bok Choy, Tarragon

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Ingredients

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Main Ingredients

4 filets Chilean sea bass

3 tablespoons Miso paste

2 medium Japanese eggplant

4 heads Baby bok choy

2 tablespoons Fresh tarragon

3 tablespoons olive oil

2 tablespoons Aged soy sauce

1 teaspoon Toasted sesame oil

2 cloves Garlic

1 teaspoon Ginger

1 teaspoon Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Eggplant

Slice the Japanese eggplant lengthwise into quarters. In a bowl, combine miso paste, a tablespoon of olive oil, and a pinch of salt. Coat the eggplant slices with the miso mixture.

Sauté the Bok Choy

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant. Add the baby bok choy and sauté for 3-4 minutes until tender. Season with soy sauce and sesame oil.

Roast the Eggplant

Preheat the oven to 400°F (200°C). Place the coated eggplant on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

Cook the Sea Bass

In the same skillet used for bok choy, add the remaining olive oil over medium-high heat. Season the Chilean sea bass filets with salt and pepper. Cook the filets for about 4-5 minutes on each side, or until cooked through and flaky.

Plate the Dish

On a serving plate, arrange the sautéed bok choy, place the roasted eggplant on the side, and top with the cooked Chilean sea bass. Garnish with fresh tarragon leaves.