Chilean Sea Bass with Roasted yellow tomato miso Broth by Chef Jayon DeMarco Recipe kobejohn88

1. 1

   in a hot skillet sear sea bass skin side down for 5 minuets until crisp.

2. 2

   ( make sure you dry the skin very well before you place in the pan.)

3. 3

   This will make very crispy skin.

4. 4

   after turning fish add white wine, chicken stock puree of tomaotes and miso paste slowly.

5. 5

   than add harissa paste

6. 6

   cook down for 3 minuets add butter at the end , finish with fresh lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.