Pan-Roasted Sea Bass with Edamame, Chive, Pomegranate & ROE Caviar

By Angela Pih

Serves 2


• 1.5 cups [225 g] steamed, shelled edamame
• 1 Tbsp [18 g] white miso
• 1/4 cup [7 g] fresh cilantro leaves
• 1/8 cup [30 ml] of fresh lemon juice
• 3 Tbsp [45 ml] extra-virgin olive oil
• 4 Tbsp [60 ml] water, or more to make a purée
• 1/4 tsp Kosher salt
• 1/2 tsp freshly ground pepper


• Canola oil, for searing
• 2 [8 oz] sea bass fillets
• 2 Tbsp [28 g] unsalted butter
• 1 Tbsp [15 ml] fresh lemon juice
• Kosher salt
• Freshly ground black pepper
• ROE caviar
• Pomegranate seeds, for garnish


• 2 tsp [10 ml] fresh lemon juice
• 2 Tbsp [15 ml] extra-virgin olive oil
• 1 Tbsp finely chopped fresh chives
• Kosher salt
• Freshly ground black pepper


Pre-heat the oven to 425°F.

In a blender or food processor, process all of the Edamame Purée ingredients until smooth. Taste and season with salt and pepper. Set aside.

Rinse the sea bass and pat dry. Season eat fillet with salt and pepper. In a 10-inch cast-iron skillet, heat 1 Tbsp of oil over medium-high heat until hot but not smoking. Sear both fillets skin side down while pressing flat with a metal spatula to prevent curling, about 2 minutes. Transfer the skillet to middle of a pre-heated oven and roast until just cooked through, about 5 minutes more.

While the fish cooks, whisk together 2 tsp lemon juice and 2 Tbsp extra-virgin olive oil in a bowl. Stir in 1 Tbsp chives. Season with salt and pepper.

Return the skillet to the burner and melt 2 Tbsp butter over medium-high heat. Add 1 Tbsp lemon juice and baste the fish with the lemon butter.

To serve, spoon some of the edamame purée onto a plate and spread into a circle using the back of the spoon. Place a piece of sea bass in the middle of the plate skin side up. Spoon some of the chive vinaigrette over the fish, top with some ROE caviar, and garnish with a few pomegranate seeds.

Serve immediately.


Recipe by Evan Kalman, @Add1Tbsp