Miso-glazed Chilean sea bass is the star of this exceptional dinner, featuring two Chilean Sea Bass fillets (6 oz.), marinated in a savory glaze of white miso and mirin wine. The fish pairs perfectly with the Vegetable Potato Medley (16 oz.) and rich Molten Chocolate Cakes. It's a complete meal delivered right to your door with all the wonderful gourmet seafood flavors you would expect. Serves 2.
Our Miso Sea Bass Dinner includes:
2 - Miso Sea Bass (6 oz. each): Chilean Sea Bass fillets marinated in a savory glaze of white miso and mirin wine
1 - Vegetable Potato Medley (16 oz.): par-fried potato rounds mixed with tender asparagus, button mushrooms, and green beans, then flavored with oil, parsley, and garlic
2 - Molten Chocolate Cakes (3.5 oz. each): individual bittersweet chocolate cakes with molten chocolate filling
Meal Preparation
Miso Sea Bass DinnerMiso Sea Bass: Remove frozen seabass and marinade from pouch. Plate, cover, and thaw in refrigerator overnight. Preheat oven to 400°F. Place the seabass portion on a lightly greased baking sheet. Bake in the preheated oven for approximately 10-12 minutes, or until the internal temperature reaches 145°F and the fish flakes easily. Vegetable Potato Medley: Cook from frozen. Skillet: Preheat skillet on medium heat. Add frozen vegetables and cook for 4-5 minutes without stirring. After 5 minutes continuously stir and cook for another 5-6 minutes. Microwave: Place in a microwave safe bowl and cover. Microwave on high for 6-7 minutes, stirring halfway through. Let rest for 2-3 minutes before serving. To ensure food safety, cook to 165°F throughout. Molten Chocolate Cakes: Do not refreeze after thawing. Thaw and Serve: Thaw frozen cakes in the refrigerator for 2 hours. Conventional Oven: Bake from frozen. Preheat oven to 350°F. Place cakes on a parchment-lined baking sheet and into the preheated oven. Bake for 17 minutes. Microwave Oven: Place frozen cake on a microwave-safe plate. Microwave for 50-55 seconds. Adjust depending on the power of your microwave oven.
Nutrition Facts
Miso Sea Bass DinnerIngredients: Miso Sea Bass: Chilean Seabass (wild caught), White Miso Paste (water, soybean, rice, salt, alcohol, vitamin B2), Cane Sugar, Rice Wine (Mirin - glucose syrup, water, alcohol, rice, corn syrup, salt), Rice Wine (Sake - water, rice). Contains: Fish (Chilean Seabass), Soy.
Vegetable Potato Medley: Potatoes (potatoes, vegetable oil [sunflower and/or palm oil], dextrose), Button Mushrooms, Green Beans, Asparagus, Sunflower Oil, Garlic, Water, Parsley, Salt, Vegetable Juice Concentrate Blend (carrots, onions, leaks), Dextrose, Dried Parsley, Onion Juice Concentrate (onions, sunflower oil), Pepper Extract, Caramel Color, Paprika, Xanthan Gum, Guar Gum, Glucose. Contains: Wheat.
Molten Chocolate Cakes: Whole Eggs, Sugar, Vegetable Oils (Rapeseed, Sunflower), Wheat Flour, Dark Chocolate Coating (Cocoa Mass, Sugar, Emulsifier: Lecithins, Natural Vanilla Flavor), Water, Low-fat Cocoa Powder, Baking Powder (Raising Agent: Diphosphates - Sodium Carbonates, Wheat Starch), Salt.
Contains: Eggs, Wheat.
