By Cathy Thomas | Correspondent
From childhood days, medical wants motivated Lucy Guldjian to grasp cooking expertise, to experiment with healthful components and culinary strategies. Guldjian grew up in Huntington Seaside and is a junior at Loyola Marymount in Los Angeles. Her cookbook, “Lulu and Chloe’s Cookbook” memorializes a few of her favourite recipes, every components highlighting nourishing components that she loves. The title performs homage to her loving canine, her maltipoo named “Chloe.”
Her 12 favourite recipes fill the pages of her guide, highlighting all the things from appetizers to desserts. Her sea bass recipe makes use of a few of her favourite components: white miso paste, and toasted sesame oil, plus agave syrup and a smidgen of coconut sugar.
Miso Sea Bass
Yield: 2 giant servings or 4 small servings
INGREDIENTS
1/2 cup white miso paste
1 teaspoon coconut sugar
1/2 teaspoon pink salt
2 tablespoons agave syrup
1 tablespoon toasted sesame oil
Two 8-ounce parts boneless, skinless Chilean sea bass
DIRECTIONS
1. Alter oven rack to center place. Preheat oven to 400 levels. In a small bowl place miso paste, coconut sugar, salt, agave syrup, and sesame oil; stir to mix.
2. Pat sea bass dry with a paper towel and place it on a small, rimmed baking sheet. Spoon miso combination on prime of sea bass. Bake in preheated oven for 15 to twenty minutes; baking occasions range relying on thickness of the fish. Fish is completed when it’s a constant opaque coloration all through.
Initially Printed: July 29, 2025 at 2:49 PM PDT
