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Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasties

['2 tbsp sweet white miso', 'Juice of 1 lemon', '2 tbsp coconut oil, melted, plus more for frying', '1 garlic clove, crushed', '2 large carrots, cut into chunks', '2 sweet potatoes, peeled and cut into chunks', '2 large parsnips, cut into chunks', '1 handful of fresh thyme', '2 sea bass fillets', 'Sea salt and freshly ground black pepper']

Preheat the oven to 200°C/400°F/Gas Mark 6
In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

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