Maple-Glazed Sea Bass with Roasted Root Vegetables

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
305
protein 
24 g
sodium 
612 mg
carbohydrates 
18 g
fat 
16 g
fiber  
5 g
cholesterol 
45 mg
Servings 
4
Ingredients 

Roasted Root Vegetables
2 med parsnips
2 med carrots
1 med turnip
½ tsp sea salt
Pinch freshly ground black pepper
1 tsp extra virgin olive oil

4 4-oz sea bass fillets
4 tsp pure maple syrup
¼ tsp sea salt
¼ tsp freshly ground black pepper
2½ cups chopped fresh arugula
¾ cup Walnut Vinaigrette
4 tsp chopped, toasted walnuts

For Walnut Vinaigrette:

1/2 cup toasted walnuts
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon chopped shallots
1/4 cup champagne vinegar
2/3 cup water
1 teaspoon sea salt
3 tablespoons extra virgin olive oil

Combine all ingredients in a blender except for olive oil and blend until well mixed. Slowly drizzle in olive oil and mix until well combined.

Instructions 
  1. Preheat oven to 350F.
  2. Peel and thinly slice the root vegetables on a bias diagonally and lightly steam for 5 minutes to tenderize but not cook. Toss with salt, pepper and olive oil. Place vegetables on a baking sheet and roast for 20 to 30 minutes, or until golden brown and crisp.
  3. Preheat a large sauté pan over medium-high heat. Coat each sea bass fillet with 1 teaspoon of maple syrup and season with salt and pepper. Sauté sea bass 3 to 5 minutes on each side, or until cooked through.
  4. In a large bowl, toss together arugula, roasted vegetables and ½ cup of Walnut Vinaigrette.
  5. Evenly divide salad between 4 plates. Top each salad with a sea bass fillet. Drizzle 1 tablespoon Walnut Vinaigrette on top of the fish and garnish with 1 teaspoon chopped walnuts.
For Walnut Vinaigrette: 1/2 cup toasted walnuts 1/4 teaspoon freshly ground black pepper 2 tablespoons Dijon mustard 1 tablespoon chopped shallots 1/4 cup champagne vinegar 2/3 cup water 1 teaspoon sea salt 3 tablespoons extra virgin olive oil Combine all ingredients in a blender except for olive oil and blend until well mixed. Slowly drizzle in olive oil and mix until well combined.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.