SHEET PAN MISO-GLAZED SEA BASS
Serves 4
2 tbsp. grapeseed oil
1 ⁄4 cup white or yellow miso paste
1 tbsp. toasted sesame oil
1 tbsp. rice vinegar
2 tsp. tamari or coconut aminos
2 tbsp. lime juice
2 tsp. date syrup
4 (5 to 6 oz.) skin-on sea bass fillets
4 baby bok choy heads, trimmed and cut in half lengthwise
1⁄2 bunch scallions, white and light green parts only, thinly sliced
1 Fresno chile, thinly sliced
1. Heat oven to 425°F. Line a sheet pan with parchment paper and brush with 1 tbsp. oil.
2. In a bowl, whisk next 6 ingredients.
3. Brush top and sides of sea bass with half the marinade and place fillets on sheet pan. Toss bok choy in remaining marinade and arrange around sea bass. Drizzle with remaining oil.
4. Roast 10 to 14 min. The fish is cooked when opaque and flakes easily. The bok choy should be tender and lightly golden. Garnish with scallions and chiles and serve.
PER SERVING: 385 cal, 39g protein, 28g carbs,
10g fiber, 14g sugar, 16g fat