Name: Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasted Vegetables
Yield: Serves 2
Ingredients: 2 tbsp sweet white miso; Juice of 1 lemon; 2 tbsp coconut oil, melted, plus more for frying; 1 garlic clove, crushed; 2 large carrots, cut into chunks; 2 sweet potatoes, peeled and cut into chunks; 2 large parsnips, cut into chunks; 1 handful of fresh thyme; 2 sea bass fillets; Sea salt and freshly ground black pepper

A tangy dish full of zing. The thyme adds deep flavour and the roasties give real crunch.

Ingredients

Serves 2

2 tbsp sweet white miso

Juice of 1 lemon

2 tbsp coconut oil, melted, plus more for frying

1 garlic clove, crushed

2 large carrots, cut into chunks

2 sweet potatoes, peeled and cut into chunks

2 large parsnips, cut into chunks

1 handful of fresh thyme

2 sea bass fillets

Sea salt and freshly ground black pepper

Preparation

Step 1
Preheat the oven to 200°C/400°F/Gas Mark 6
Step 2
In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

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From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Leave a Review

Reviews (4)

Love the sweet-and-sour flavor imparted to the roasted vegetables. They actually cooked fairly quickly (30 minutes) as I cut the carrots pretty small. I might fry the fish in butter next time rather than coconut oil.
- SJMinDC2020
- 10/5/2020
Delicious & super easy to make. I only used 1 tbsp of lemon juice and roasted for 30 minutes. Any longer the veg will have burned
- Anonymous
- 5/25/2020
The fish came out beautifully. This is a good, easy recipe. I'd recommend using only one sweet-potato, though, as two yielded too much for our roasting pan.
- Anonymous
- Norwalk, CT
- 1/15/2018
The fish was delicious, but I had a hard time getting the veggies to cook through. I cut them pretty small, too. The glaze was a nice change from my usual treatment of tossing root veggies with olive oil, salt, pepper and fresh rosemary before roasting.
- ellenrls
- Baltimore
- 9/10/2017