Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasties
A delicious combination of pan-fried sea bass fillets served with root vegetables roasted in a flavorful miso, lemon and thyme glaze. The crispy-skinned fish pairs perfectly with the sweet and savory glazed vegetables.
Ingredients
- •2 tbsp sweet white miso
- •1 whole lemon juice
- •2 tbsp coconut oil
- •1 clove garlic
- •2 large carrots
- •2 whole sweet potatoes
- •2 large parsnips
- •1 handful fresh thyme
- •2 fillets sea bass
- •1 to taste sea salt and black pepper
Cooking Instructions
- 1.
Preheat the oven to 200°C/400°F/Gas Mark 6
5 min
- 2.
In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
5 min
- 3.
Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
5 min
- 4.
Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
45 min
- 5.
When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
5 min
- 6.
Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
8 min
- 7.
Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.
2 min
