Umami-Infused Miso Sea Bass with Truffle Yuzu Emulsion

Ingredients

• 4 fillets sea bass, skin-on
• 1 cup white miso paste
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

• 1 cup yuzu juice
• 1 cup olive oil
• 1 teaspoon truffle oil
• 1 teaspoon honey
• 1 pinch salt
• 1 pinch white pepper

Method

1. 01
   In a small bowl, combine white miso paste, mirin, sake, soy sauce, and sesame oil to prepare the marinade.
2. 02
   Place the sea bass fillets in a shallow dish and coat them evenly with the miso marinade. Cover and refrigerate for at least 30 minutes.
3. 03
   Preheat the oven to 400°F (200°C).
4. 04
   Remove the sea bass from the marinade and place the fillets on a baking sheet lined with parchment paper, skin side down.
5. 05
   Bake the sea bass for 10-12 minutes or until the fish is cooked through and flakes easily with a fork.
6. 06
   While the fish is baking, prepare the truffle yuzu emulsion by whisking together yuzu juice, olive oil, truffle oil, honey, salt, and white pepper until well combined.
7. 07
   Once the sea bass is cooked, remove it from the oven and let it rest for 2 minutes.
8. 08
   Drizzle the truffle yuzu emulsion over the baked sea bass fillets and serve immediately.