Step 1

Preheat the oven to 375°F.

Step 2

In a bowl, dissolve the miso paste in lime juice. Add 2 teaspoons ginger garlic paste, all the spices and honey. Set aside.

Step 3

Clean and skin the sea bass. Pat dry using paper towels. Place the fish in a  small, deep dish. Season with the spices, kosher salt and mustard. Spread the mixture all over the fish. Drizzle with 1 tablespoon of olive oil. Chill in the refrigerator for 30 minutes.

Step 4

Remove the fish from the refrigerator and bring it back to room temperature. Remove the fish from the dish and pat dry one more time.

Step 5

In a non-stick pan that can be used in the oven, heat 2 tablespoons of oil and add 1 teaspoon ginger garlic paste. Cook for a minute until fragrant. Add the fish and sear it. Using a silicone brush, baste the fish with the marinade. Cook for about 5 minutes. Flip the fish using a large spatula. Cook for another 3 minutes.

Step 6

Immediately transfer to the oven. Spoon the remaining marinade over the fish and roast for 8-10 minutes. The marinade should be totally absorbed. Change the oven setting and broil for 2-3 more minutes.

Step 7

I served the fish on a bed of mashed rutabaga and sugar snap peas.

Step 8

Bon appétit!