By Cathy Thomas | Correspondent
From childhood days, medical needs motivated Lucy Guldjian to master cooking skills, to experiment with healthful ingredients and culinary techniques. Guldjian grew up in Huntington Beach and is a junior at Loyola Marymount in Los Angeles. Her cookbook, “Lulu and Chloe’s Cookbook” memorializes some of her favorite recipes, each formula highlighting nourishing ingredients that she loves. The title plays homage to her loving dog, her maltipoo named “Chloe.”
Her 12 favorite recipes fill the pages of her book, highlighting everything from appetizers to desserts. Her sea bass recipe utilizes some of her favorite ingredients: white miso paste, and toasted sesame oil, plus agave syrup and a smidgen of coconut sugar.
Miso Sea Bass
Yield: 2 large 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 portions boneless, skinless Chilean sea bass
DIRECTIONS
1. Adjust oven rack to middle position. Preheat oven to 400 degrees. In a small bowl place miso paste, coconut sugar, salt, agave syrup, and sesame oil; stir to combine.
2. Pat sea bass dry with a paper towel and place it on a small, rimmed baking sheet. Spoon miso mixture on top of sea bass. Bake in preheated oven for 15 to 20 minutes; baking times vary depending on thickness of the fish. Fish is done when it is a consistent opaque color throughout.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
