Elegant Miso-Marinara Sea Bass with Yuzu-Infused Salad

Name: Elegant Miso-Marinara Sea Bass with Yuzu-Infused Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 fillets sea bass (skin on, deboned); 2 tablespoons olive oil; 1/4 cup red miso paste; 1 cup marinara sauce; 2 tablespoons sake; 1 tablespoon mirin; 2 cups mixed greens (washed); 1 cup cucumber (julienned); 1/4 cup yuzu juice; 1 tablespoon soy sauce; 1 teaspoon sesame oil

StandardFusionDinnerElegantFusionSeafood

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A sophisticated fusion of Japanese and Italian flavors, featuring tender sea bass glazed with a miso-marinara sauce, accompanied by a refreshing yuzu-infused salad.

Macronutrients per serving

grams

Protein

35.0g 43%

Fat

18.0g 22%

Carbs

28.0g 35%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

💧 Omega-3

15% DV

Promotes heart health

🔺 Iron

10% DV

Essential for blood production

🔺 Calcium

8% DV

Supports bone health

☀️ Vitamin A

20% DV

Important for vision and immune health

Ingredients

Main Ingredients

4 fillets sea bass skin on, deboned
2 tablespoons olive oil

Miso-Marinara Sauce

1/4 cup red miso paste
1 cup marinara sauce
2 tablespoons sake
1 tablespoon mirin

Yuzu-Infused Salad

2 cups mixed greens washed
1 cup cucumber julienned
1/4 cup yuzu juice
1 tablespoon soy sauce
1 teaspoon sesame oil

Instructions

1 Preheat oven to 375°F (190°C).
2 To prepare the miso-marinara sauce, combine red miso paste, marinara sauce, sake, and mirin in a small bowl. Mix well until smooth.
3 Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the sea bass fillets, skin side down, for 3 minutes until skin is crispy.
4 Turn the fillets over and spoon the miso-marinara sauce over each fillet. Transfer the skillet to the preheated oven and bake for 10 minutes.
5 While the sea bass is baking, prepare the yuzu-infused salad. In a large bowl, combine mixed greens and julienned cucumber.
6 In a small bowl, whisk together yuzu juice, soy sauce, and sesame oil. Drizzle over the salad and toss to coat evenly.
7 Remove the sea bass from the oven. Let it rest for 2 minutes before serving.
8 To serve, place a bed of yuzu-infused salad on each plate and top with a sea bass fillet. Spoon any remaining sauce from the skillet over the fish.