Fusion Miso-Maple Glazed Sea Bass with Wasabi Mashed Potatoes

Ingredients

• 4 fillets sea bass, skinless
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 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 cup heavy cream, warmed
• 2 tablespoons butter
• 2 teaspoons wasabi paste
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and grated ginger until smooth.
3. 03
   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. 04
   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. 05
   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. 06
   While the fish is baking, boil the Yukon Gold potatoes in a large pot of salted water until tender, about 15 minutes.
7. 07
   Drain the potatoes and return them to the pot. Add warm heavy cream, butter, wasabi paste, and salt. Mash until smooth and creamy.
8. 08
   Serve the miso-maple glazed sea bass over a bed of wasabi mashed potatoes. Drizzle with any remaining glaze for extra flavor.