Chilean Seabass Teriyaki with Roasted Vegetables And Mashed Potatoes

Serves 3

Ingredients

For the Fish Marinade:

• Three 6oz filets Chilean seabass fillets
• 1 cup Teriyaki glaze
• 1/4 cup Rice vinegar
• 1 Tbsp Fresh rosemary, chopped
• 1 Tbsp Fresh thyme, chopped
• 2 tsp Fresh garlic, minced

For the Roasted Vegetables:

• 1 lb. Brussels sprouts (halved)
• 1 each Red
• and yellow bell peppers 
• 1 head Cauliflower florets
• 1 Yellow squash
• 1 Zucchini
• 1 Red onion
• 1 tsp Dried oregano
• Salt and black pepper, for taste
• 3/4 cup Olive oil

Other Components:

Mashed potatoes (prepared ahead)

Instructions

1. Marinate the Fish. In a bowl, combine teriyaki glaze, rice vinegar, chopped rosemary, thyme, and minced garlic. Coat the Chilean seabass fillets with the marinade and let sit for about 10–15 minutes. 2. Roast the Vegetables. Preheat your oven to 450F (fan on). Toss the prepared vegetables with olive oil, dried oregano, salt, and black pepper. Spread them out on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized. 3. Sear and Finish the Fish. Heat a pan over medium-high heat with a bit of oil. Sear the marinated seabass fillets for about 1–2 minutes on each side until golden. Then transfer them to the oven (still at 450F) and finish cooking for a few more minutes, depending on your desired doneness. 4. Plating. Place a serving of mashed potatoes in the center of the plate. Arrange the roasted vegetables on either side. Gently place the cooked seabass on top of the vegetables and mashed potatoes. Garnish with fresh herbs if desired.