Chef Marcus Samuelsson

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Oven Roasted Sea Bass with Passion Fruit Vinaigrette and Pomegranate Couscous

Marcus Samuelsson

INGREDIENTS

Miso Roasted Sea Bass

  • 2 six-ounce black sea bass fillets, skin removed

  • 4 tbsp unsalted butter, room temperature

  • 2 tbsp olive oil

  • 2 tbsp soy sauce

  • 2 tsp white miso

  • 1 tsp Berbere or Aleppo Pepper

  • Juice from one lemon

  • 1 tsp dill, chopped

Passion Fruit Vinaigrette:

  • 1 passion fruit

  • Remaining Miso Soy mixture from above

Pomegranate Couscous:

  • 2 tbsp olive oil

  • 2 cloves of garlic, thinly sliced

  • 1 cup shiitake

  • mushrooms, sliced

  • 1 cup steamed couscous (feel free to swap out with fregula, farro, or other

  • heirloom grain)

  • 1 tbsp mint, chopped

  • 1 tbsp parsley, chopped

  • ¼ cup dried apricots, chopped

  • 1 teaspoon Aleppo pepper

  • Juice from one lemon

  • 1 pomegranate, seeds removed and set aside

  • Salt and pepper

DIRECTIONS

Miso Roasted Sea Bass

  1. Preheat oven to 425 degrees.

  2. Whisk together all the ingredients, save for the fish & butter, in a small bowl. Divide evenly into two small ramekins.

  3. In one of the ramekins, blend the butter with the miso mixture until smooth.

  4. Cut out two, 8-inch circles of parchment paper. Place sea bass fillets in the center of each and brush with the miso butter sauce. Fold the parchment over the fish and crimp together to fully enclose the package, making sure it’s tightly sealed.

  5. Move the parchment bundles to a baking sheet. Place in oven and bake for 5 to 7 minutes, or until just cooked through. Remove from the oven but do not open the packages until right before you’re ready to serve.

Pomegranate Couscous:

Heat olive oil in pan on medium-high heat. Add garlic to the pan, followed quickly by the mushrooms. Cook for 3 minutes, or until mushrooms are nicely roasted. Add in Aleppo pepper and cook for 30 seconds. Turn off heat, and add couscous, apricots, mint, parsley, lemon juice and pomegranate seeds. Season to taste with salt and pepper.

Passion Fruit Vinaigrette:

Cut passion fruit in half and remove the fruit into a small bowl. Combine the fruit with remaining miso mixture and set aside.

To serve:

  1. Divide couscous evenly onto two plates. Carefully open up the parchment packages, gently remove the sea bass with a fish spatula and place on top of couscous. Garnish each dish with two tablespoons of passionfruit vinaigrette.

  2. Served with grilled flatbread or pita, if desired.