Miso-Maple Glazed Sea Bass with Wasabi Mashed Potatoes

Ingredients

• 4 fillets sea bass, 6 oz each, skin-on
• 1 cup white miso paste
• 1 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream, warmed
• 1 cup unsalted butter, melted
• 1 tablespoon wasabi paste
• to taste salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and grated ginger until smooth.
3. 03
   Place the sea bass fillets on a baking sheet lined with parchment paper. Brush the miso-maple glaze generously over each fillet.
4. 04
   Bake the sea bass in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 05
   Meanwhile, in a large pot, cover the cubed potatoes with cold water and bring to a boil. Cook for 15-20 minutes or until tender.
6. 06
   Drain the potatoes and return them to the pot. Add the warmed cream, melted butter, and wasabi paste, and mash until smooth. Season with salt to taste.
7. 07
   To serve, place a portion of wasabi mashed potatoes on each plate and top with a glazed sea bass fillet. Drizzle any remaining glaze from the baking sheet over the fish.