Chilean sea bass with beech mushrooms & sugar snap peas in a gingered red miso broth. *This simple dish looks complicated, but only takes about 20 minutes start to finish*

Begin by preparing the oven. Preheat the oven to 500 degrees Fahrenheit and make sure your oven rack is in the correct position for broiling.

Wash the fish and pat dry with paper towels, cut into sections for serving. Individual servings should be about the size of your palm (sans fingers).  Sea bass is a nice, thick flaky fish so fillets will probably be about an inch or so thick. Leave the skin on, it holds the fish together while cooking.

In a measuring cup, mix together 3/4 cup of warm water with 2 heaping tbsp of red miso paste and set aside. Prepare the peas by snapping off the stem end of each pea pod, and pulling down the length of the pod to remove any tough strings. Wash and pat dry. Cut the ends off the mushrooms. Skin and finely dice a 1/2 inch cube of ginger. And lastly, finely slice some green onion for garnish.

Now that all of the ingredients are prepped, it’s time to pull together the meal. Place the fish fillets on a broiling pan, brush lightly with coconut oil, place them in the oven and switch the temperature to broil. They will need about 10 minutes to cook, I always check them 5 minutes in and rotate the pan for even cooking.

In a non-stick wok or large skillet, heat 1 tbsp of coconut oil and a splash of sesame oil. Once hot, add the sugar snaps and toss for 2-3 minutes being careful not to let them sit, you do not want the skins to darken. Add the ginger, toss for a minute to bring out the flavor then add the miso & mushrooms. Mix everything together, bring to a boil and then remove from heat. By now the fish should also be done, remove from the oven and dust with green or mixed ground peppercorn and let cool while you prepare the dishes.

Divide the veggies into wide bottom bowls for serving, drizzle with broth, place a fish fillet atop the mound and then garnish with green onion. Serve with chopsticks.