Fusion Miso-Maple Glazed Sea Bass with Wasabi Mashed Potatoes

Name: Fusion Miso-Maple Glazed Sea Bass with Wasabi Mashed Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 fillets sea bass (skinless); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 tablespoons white miso paste; 3 tablespoons maple syrup; 1 tablespoon soy sauce (low-sodium); 1 teaspoon rice vinegar; 1 teaspoon ginger (grated); 2 pounds Yukon Gold potatoes (peeled and cubed); 1/2 cup heavy cream (warmed); 2 tablespoons butter; 2 teaspoons wasabi paste; 1 teaspoon salt

StandardFusionDinnerElegantInnovativeFlavorful

⏱️ 20m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A delectable blend of East meets West, this dish features succulent sea bass glazed with a miso-maple glaze, paired with creamy wasabi-infused mashed potatoes.

Macronutrients per serving

grams

Protein

35.0g 38%

Fat

20.0g 22%

Carbs

38.0g 41%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Potassium

25% DV

Helps maintain normal blood pressure

💧 Omega-3

20% DV

Supports heart health

☀️ Vitamin B6

15% DV

Supports brain health

☀️ Vitamin D

10% DV

Supports bone health

Ingredients

Main Ingredients

4 fillets sea bass skinless
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Miso-Maple Glaze

2 tablespoons white miso paste
3 tablespoons maple syrup
1 tablespoon soy sauce low-sodium
1 teaspoon rice vinegar
1 teaspoon ginger grated

Wasabi Mashed Potatoes

2 pounds Yukon Gold potatoes peeled and cubed
1/2 cup heavy cream warmed
2 tablespoons butter
2 teaspoons wasabi paste
1 teaspoon salt

Instructions

1 Preheat the oven to 375°F (190°C).
2 In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and grated ginger until smooth.
3 Season the sea bass fillets with salt and freshly ground black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat.
4 Sear the sea bass fillets for about 2 minutes on each side until golden brown. Remove from heat and brush generously with the miso-maple glaze.
5 Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
6 While the fish is baking, boil the Yukon Gold potatoes in a large pot of salted water until tender, about 15 minutes.
7 Drain the potatoes and return them to the pot. Add warm heavy cream, butter, wasabi paste, and salt. Mash until smooth and creamy.
8 Serve the miso-maple glazed sea bass over a bed of wasabi mashed potatoes. Drizzle with any remaining glaze for extra flavor.