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1
Preheat the oven to 400F.
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2
Blend all the marinade ingredients together in a blender.
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3
Place the fish in a casserole dish.
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4
Set aside 3 tablespoons of the marinade.
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5
Cover the fish with the rest of the marinade and let sit in the refrigerator for 30 minutes.
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6
Put the turnips in a shallow baking dish and toss with the reserved marinade and a dash of olive oil.
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7
Cover and bake until they are tender, about 30 minutes.
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8
Remove the turnips from the oven but keep them covered.
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9
Julienne the shiso leaves and radishes and combine them in a large bowl.
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10
Add the cucumbers, but do not toss them together.
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11
Set the bowl aside in the refrigerator.
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12
Heat an ovenproof skillet over medium heat.
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13
Add 2 tablespoons of the olive oil and sear the fish skin side up, until well browned, about 4 minutes.
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14
Baste the fish with the reserved marinade, then flip the fish and sear for 4 minutes on the second side.
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15
The fish is done when it is opaque inside.
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16
Add the lettuce, the remaining 2 tablespoons olive oil, the rice vinegar, and a dash of salt to the salad and toss.
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17
To serve, put a scoop of turnips on each plate with a piece of fish and the salad.
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18
Pour the cooking sauce over the fish and garnish with the sesame seeds, if desired.
