Roasted Sea Bass with Lotus Root and Ginger-Soy Glaze

Instructions

1. 1

   Preheat oven to 425°F. Pat lotus root slices dry with paper towels, then toss with 1.5 tablespoons olive oil, sea salt, and white pepper on a rimmed baking sheet.

   Tip: Patting the lotus root dry helps it achieve a crispy, golden exterior during roasting.

2. 2

   Arrange lotus root slices in a single layer and roast for 18-20 minutes, stirring halfway through, until golden and tender at the edges.

3. 3

   While lotus root roasts, prepare the glaze by whisking together soy sauce, mirin, rice vinegar, minced ginger, and minced garlic in a small bowl.

   Tip: Mix the glaze ahead of time to allow flavors to meld.

4. 4

   Pat sea bass fillets dry and season both sides with salt and pepper. Heat remaining 1.5 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: Dry fillets prevent splattering and help create a better sear on the skin.

5. 5

   Place sea bass skin-side down in the hot skillet and cook undisturbed for 4-5 minutes until skin is crispy and golden.

   Tip: Resist the urge to move the fish—this creates the most delicious skin texture.

6. 6

   Flip fillets carefully and transfer the skillet to the preheated oven. Bake for 6-8 minutes until fish is cooked through and flakes easily.

7. 7

   Remove skillet from oven. Pour the ginger-soy glaze over the fish and drizzle 1 tablespoon sesame oil around the pan. Gently toss to coat.

   Tip: Adding sesame oil at the end preserves its aromatic qualities rather than cooking it away.

8. 8

   Divide roasted lotus root among four plates, top with a sea bass fillet, and spoon extra glaze over each portion. Garnish with sliced scallions and toasted sesame seeds. Serve with lemon wedges.