- 2 tbsp sweet white miso
- Juice of 1 lemon
- 2 tbsp coconut oil, melted, plus more for frying
- 1 garlic clove, crushed
- 2 large carrots, cut into chunks
- 2 sweet potatoes, peeled and cut into chunks
- 2 large parsnips, cut into chunks
- 1 handful of fresh thyme
- 2 sea bass fillets
- Sea salt and freshly ground black pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6
- In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
- Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
- Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
- When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
- Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
- Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.