Miso Sea Bass with Hoisin Vegetables


  • 10 oz. Chilean Sea Bass or Black Cod 
  •  2 tbs. sweet yellow miso 
  • 2 tbs. mirin
  • 1/2 tsp. toasted sesame oil
  • 1 tsp. low-sodium soy sauce 
  • 1/2 onion, chopped  
  • 1 Japanese eggplant, halved and sliced 1/4-inch thick
  • 12 shitake mushrooms, quartered  
  • 2 cups baby spinach leaves
  • 1 heaping tbs. hoisin sauce

1. Wash fish and pat dry.  Place in a zip-top bag. In a bowl, combine miso, mirin, soy sauce, and sesame oil.  Pour over fish and let marinate for at least 1 hour.

2. Preheat oven to broil. Line a baking sheet with foil and place a rack on top. Remove fish from bag and wipe off some of marinade. Place fish on rack and broil 6 minutes per side.

3. Coat a nonstick wok with cooking spray and place over high heat.  Add all vegetables and cook until soft, about 5-8 minutes.  Add hoisin sauce and cook 1 minute.

4. To plate: 1/2 of vegetable mixture topped with 1 piece fish.


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