INGREDIENTS

INSTRUCTIONS

In a small pot add 1 peeled diced Yukon gold potato over medium heat
and cook until tender. Drain the water from the potatoes. To the same
pot, add 3 tablespoons olive oil, 1 teaspoon turmeric, and 2  teaspoons
Miso paste. Mash together.  Season bass with salt and pepper. Spread a
layer of mashed potatoes  over the bass fillets. Place 1 sage leaf on
top. Sprinkle pecorino  cheese over the potato layer, reserving 2
tablespoons.  Shingle sliced potatoes on each fillet mimicking the
scales of a fish.  Sprinkle remaining 2 tablespoons of percorino cheese
over each fillet.  In a shallow dish, coat the bottom of the fillets
with 1/2 cup  cornmeal.  Transfer to a hot pan, with canola oil, potato
side down first. Flip  after golden and cover.  Over a medium bowl,
squeeze the juice from 2 lemons. Add 2 teaspoons  pink pepper, and the
remaining teaspoon of miso. Add 4 sage leaves  cut into chiffonade, the
leaves of 1 bunch cilantro and 1/4 cup sweet  cooking wine. Whisk to
incorporate.  Remove fish from the saute pan and transfer to a serving
plate.  Pour vinaigrette over the fish. Serve immediately.  Converted
by MC_Buster.  Per serving: 1043 Calories (kcal); 83g Total Fat; (68%
calories from  fat); 9g Protein; 77g Carbohydrate; 0mg Cholesterol;
3771mg Sodium  Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit;  16 1/2 Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0020  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 7939
Calories From Fat: 5503
Total Fat: 620.8g
Cholesterol: 2302.1mg
Sodium: 21249.9mg
Potassium: 2247.9mg
Carbohydrates: 166.2g
Fiber: 13.4g
Sugar: 4.8g
Protein: 451.6g