Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
9
Low
Nutrition per serving
Calories412.6 kcal (21%)
Total Fat22.3 g (32%)
Carbs18.6 g (7%)
Sugars16 g (18%)
Protein37.9 g (76%)
Sodium2096.5 mg (105%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 x 6 ozsea bass fillets
thick-cut Chilean
salt
to taste
pepper
to taste
1 Tbspavocado oil
or other high-heat oil
2 Tbspwhite miso paste
1 Tbspmirin
1 Tbspsake
or dry white wine
1 tsphoney
1 tspsesame oil
2baby bok choy
halved lengthwise
1 Tbspsesame oil
water
for steaming
2 cupswater
1white tea bag
2 Tbspwhite miso paste
1 tspsoy sauce
Optional
1 tspginger
grated, or garlic
Instructions
Marinate
Step 1
Marinate (optional but flavorful):
white miso paste2 Tbsp
mirin1 Tbsp
sake1 Tbsp
honey1 tsp
sesame oil1 tspCook: Sear + Oven Method
Step 2
Preheat oven to 400°F.
Step 3
Pat fish dry if marinated; season lightly with salt.
Step 4
Heat a high-quality, oven-safe skillet over medium-high with avocado oil.
Step 5
Sear fish 2–3 min per side until golden.
Step 6
Transfer skillet to the oven. Bake: 7–10 minutes for 1.5" fillets. Internal temp: 135–140°F. Flesh should flake easily and look slightly opaque.
Step 7
Rest 2 minutes before plating.
Bok Choy (Bright & Tender)
Step 8
Halve baby bok choy lengthwise.
Step 9
Heat sesame oil in pan.
Step 10
Add bok choy cut-side down, sear 2 minutes.
Step 11
Add a splash of water, cover, and steam 3–4 more minutes until tender.
White Tea Miso Broth (Light, Umami-Filled)
Step 12
Steep 1 white tea bag in 2 cups near-boiling water, 3 minutes.
Step 13
Remove bag, then whisk in:
white miso paste2 Tbsp
soy sauce1 tsp
ginger1 tspStep 14
Keep warm on low heat.
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