Cape Cod Striper In Yukon Gold Potato Crust, With Miso An

Directions

1. In a small pot add in 1 peeled diced Yukon gold potato over medium heat and cook till tender. Drain the water from the potatoes. To the same pot, add in 3 Tbsp. extra virgin olive oil, 1 tsp. turmeric, and 2 tsp. Miso paste. Mash together.
2. Season bass with salt and pepper. Spread a layer of mashed potatoes over the bass fillets. Place 1 sage leaf on top. Sprinkle pecorino cheese over the potato layer, reserving 2 Tbsp..
3. Shingle sliced potatoes on each fillet mimicking the scales of a fish.
4. Sprinkle remaining 2 Tbsp. of percorino cheese over each fillet.
5. In a shallow dish, coat the bottom of the fillets with 1/2 c. cornmeal.
6. Transfer to a warm pan, with canola oil, potato side down first. Flip after golden brown and cover.
7. Over a medium bowl, squeeze the juice from 2 lemons. Add in 2 tsp. pink pepper, and the remaining tsp. of miso. Add in 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 c. sweet cooking wine. Whisk to incorporate.
8. Remove fish from the saute/fry pan and transfer to a serving plate.
9. Pour vinaigrette over the fish. Serve immediately.
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