Elegant Miso-Marinara Sea Bass with Yuzu-Infused Salad

Ingredients

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

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

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

1. 01
   Preheat oven to 375°F (190°C).
2. 02
   To prepare the miso-marinara sauce, combine red miso paste, marinara sauce, sake, and mirin in a small bowl. Mix well until smooth.
3. 03
   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. 04
   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. 05
   While the sea bass is baking, prepare the yuzu-infused salad. In a large bowl, combine mixed greens and julienned cucumber.
6. 06
   In a small bowl, whisk together yuzu juice, soy sauce, and sesame oil. Drizzle over the salad and toss to coat evenly.
7. 07
   Remove the sea bass from the oven. Let it rest for 2 minutes before serving.
8. 08
   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.