Sea Bass, Kale, and Mushrooms Oh My!

It’s important for my partner and I to eat dinner together as often as possible.  We love to cook and create healthy meals at home.  When we prepare something great my goal is to share it  so you can try it on your own at home.

This week we made our version of miso ginger sea bass, steamed kale and red cabbage with oven steamed mushrooms.  The meal was packed with protein, greens, and healthy fats.  Total prep and cook time – 30 minutes


Start by heating the oven to 350 and creating the miso for the sea bass.  Finely chop ginger, green onions, and mix it with braggs liquid aminos and wasabi.  Place the fish on a non-stick baking sheet, rub the sauce onto the fish, and place it in the oven for 20 minutes.  Grab your mushrooms, create a little pouch out of aluminum foil, throw the mushrooms in, add salt, pepper and a little olive oil – we used butter nut squash olive oil, seal the pouch and throw it in the oven with the fish.  Lastly cut up the cleaned kale and cabbage, throw it in a large pan with garlic, pepper, and a light drizzle of olive oil.  Let it steam for a few minutes.  Plate the food and enjoy!

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