Ingredients

• 2 large Yukon gold potatoes
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• 3 teaspoons Miso paste
• 2 (6-ounce) stripe bass fillets
• Salt and pepper to taste
• 6 sage leaves
• 1/4 cup pecorino cheese
• 10 to 15 very thinly sliced potato rounds
• 1/2 cup cornmeal
• 3 tablespoons canola oil
• 2 lemons
• 2 teaspoons sea salt
• 2 teaspoons pink peppercorns
• 1 bunch cilantro
• 1/4 cup sweet cooking wine

Instructions

1. In a small pot add 1 peeled diced Yukon gold potato over medium heat and cook until tender. Drain the water from the potatoes. To the same pot, add 3 tablespoons olive oil, 1 teaspoon turmeric, and 2 teaspoons Miso paste. Mash together. 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 tablespoons. Shingle sliced potatoes on each fillet mimicking the scales of a fish. Sprinkle remaining 2 tablespoons of percorino cheese over each fillet. In a shallow dish, coat the bottom of the fillets with 1/2 cup cornmeal. Transfer to a hot pan, with canola oil, potato side down first. Flip after golden and cover. Over a medium bowl, squeeze the juice from 2 lemons. Add 2 teaspoons pink pepper, and the remaining teaspoon of miso. Add 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 cup sweet cooking wine. Whisk to incorporate. Remove fish from the saute pan and transfer to a serving plate. Pour vinaigrette over the fish. Serve immediately.;