Ingredients:

  • 3 tablespoons (45g) white miso paste
  • 2 tablespoons (30ml) mirin (Japanese sweet rice wine)
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15g) honey or maple syrup
  • 1 teaspoon (5ml) sesame oil
  • 2 (6-ounce, 170g each) Chilean sea bass fillets
  • Salt, to taste
  • 4 ounces (113g) fresh spinach
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5g) fresh ginger, grated
  • 1 teaspoon (5g) garlic, minced
  • 1 tablespoon (15g) sesame seeds, toasted

Instructions:

  1. In a small bowl, combine miso paste, mirin, soy sauce, honey, and sesame oil. Whisk until smooth and well-blended.
  2. Season the sea bass fillets lightly with salt. Brush the fillets generously with the miso glaze. Allow to marinate for at least 30 minutes.
  3. Preheat the oven to 400°F (200°C). Place the marinated sea bass in an oven-safe pan. Bake for 10-12 minutes until fish flakes easily with a fork.
  4. In a large pan, heat sesame oil over medium heat. Add ginger and garlic; sauté for 1-2 minutes until fragrant. Add spinach; cook until wilted.
  5. Serve the miso-glazed sea bass alongside ginger-sesame spinach. Drizzle any remaining glaze over the top for extra flavor if desired.