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.

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