• 1 medium sea bass, chopped into small pieces

• ½ tbsp olive oil

• ½ tsp sea salt

• ¼ small lemon

• ¼ small shallot, finely chopped

• ½ tsp black sesame seeds

• ¼ tsp honey

• ⅛ tsp sesame oil

• ⅛ cup extra virgin olive oil

• 3 oz baby bok choy, halved lengthways

• ¼ tbsp sesame oil

• ¼ tbsp soy sauce

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• Start by making the sauce by cutting the ends off the lemon and discard.

• Set lemon upright on a cutting board and slice off 4 sides, working around the core. Reserve the core.

• Finely chop sliced sides of lemon (flesh and pith) and transfer to a small bowl.

• Squeeze juice from the core into the bowl; discard core.

• Add shallot, sesame seeds, honey, sesame oil, and olive oil. Season with kosher salt and lots of pepper.

• Whisk to completely incorporate and set aside.

• Next, preheat the oven to 400 F and place bok choy on a rimmed baking sheet and drizzle with sesame oil and soy sauce

• Bake until stalks are tender and the leaves are crisp for about 5 to 7 minutes.

• Remove from the oven and set aside to serve with the sea bass.

• To prep, the sea bass, heat your oven to 450 degrees.

• Season each piece of sea bass with salt, ¼ teaspoon per side.

• Heat the olive oil in a sauté pan, over medium-high heat.

• Add sea bass to the pan and cook for 2 minutes on each side.

• Place the sauté pan in the oven and cook until the fish begins to flake for about 5 min. (time varies based upon the thickness of the sea bass filets)

• Serve sea bass over the roasted bok choy.

• Spoon sauce over the sea bass and around the dish.