- 4 5-ounce pieces of sea bass or black cod, rinsed and patted dry with paper towels
- 3 tablespoons Cold Mountain mellow white miso
- ½ cup Hakatsuru sake
- ½ cup Kikkoman aji-mirin
- 1 tablespoon Yamasa reduced sodium soy sauce
- -cooking spray
- 1 large portobello mushroom, cleaned with a damp towel or mushroom brush, stem discarded, thinly sliced and cut into 1-inch pieces
- 1 tablespoon sugar
- 12 ounces organic baby spinach, washed but not dried
- 1 tablespoon Gusto in Cucina extra virgin olive oil with white truffles
- 2 tablespoons French's fried onions
- 2 green onions, thinly sliced
For marinade, combine miso, sake, mirin and soy sauce and whisk together until the miso dissolves. Place fish in a large resealable bag or in a small Tupperware container and pour marinade over the fish. Marinate four to six hours.
Preheat oven to 450º Fahrenheit and spray a baking pan with cooking spray.
Heat a large frying pan over medium-high heat. Remove fish from marinade (reserve marinade) and sear about one minute on each side. Transfer to baking pan, brush tops with a little marinade and bake about six minutes.
Add the mushroom slices, marinade and sugar to the pan and cook, stirring occasionally, until the mushrooms are soft and the sauce is slightly thickened, about five minutes.
Meanwhile, heat a large soup pot over medium-high heat. Add the damp spinach leaves, cover and wilt, about four minutes, stirring occasionally.
Drain spinach and transfer to the serving platter, making a bed for the fish. Place fish on top. Remove sauce from heat and stir in truffle oil. Pour sauce and mushrooms over fish. Sprinkle fried onions and green onions over the fish before serving.