- 2 tbsps oil, plus extra for pan-frying
- ¼ large onion, cut into thin shreds
- ¼ bell pepper, cut into strips
- 200 g green beans, trim and halve
- 100 g carrot, cut into strips
- 8 baby tomatoes, halve
- 150 ml chicken stock (use ready-made)
- Salt and pepper, to taste
- Oil, for pan-frying
- 4 x 160 g sea bass fillets, wash and pat dry
- Plain flour, for dusting
MISO BUTTER SAUCE
- 125 g SCS Unsalted Butter, chill and cut into cubes
- 50 ml Japanese soy sauce
- 1 tsp Dijon mustard
- 1 tsp sugar
- 2 tsps light miso paste (available at supermarkets)
- Zest of half a lemon
- 1 tbsp rice vinegar
Heat oil in a pan and stir-fry onion until fragrant. Tip in the bell pepper, beans and carrots followed by the chicken stock. Simmer until most of the liquid has evaporated. Add tomatoes then season vegetables with salt and pepper. Divide into four plates. Set aside and keep warm.
To prepare the miso butter sauce, combine soy sauce, mustard, sugar and miso in a sauce pan. Mix well. Add lemon zest and vinegar. Bring the sauce to boil; add 1 or 2 tbsp of water if the sauce is too thick. Set aside.
Heat oil in pan over medium-high fire. Season sea bass fillets with salt and pepper, then dust with flour. Pan-fry the fillets, skin side down first until golden brown and then flip (about 4 mins each side). Place on kitchen towels to absorb excess oil, then place on top of the pre-portioned vegetables on plates.
Reheat the sauce to a light simmer then remove from heat. Whisk in cold butter cube by cube until the sauce has fully emulsified and been absorbed. Spoon sauce over the fillets and serve immediately.