Chilean Sea Bass Recipe
Recipe information
Make Chilean Sea Bass in just 45m. Miso Japanese Eggplant, Baby Bok Choy, Tarragon
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Ingredients
Main Ingredients
Cooking Instructions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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