Pan-Seared Branzino with Shiro Miso and Sautéed Kohlrabi Linguine

Bring a small pot of water to a boil and cook the pearl barley until tender, about 20-25 minutes, then drain.

While the barley cooks, pat the branzino fillets bone-dry with paper towels to ensure a crispy sear.

Heat a non-stick pan over medium-high heat with a whisper of oil.

Place the fish skin-side down, pressing gently with a spatula to ensure full contact.

Cook undisturbed for 3-4 minutes until the skin is golden and releases easily; flip and finish for 1 minute until just opaque through.

Remove the fish to a plate.

In the same pan, toss the kohlrabi linguine and the cooked barley.

Whisk the white miso with a tablespoon of warm water and stir into the pan to glaze the vegetables and grain.

The kohlrabi should remain slightly al dente, providing a nice crunch against the silky fish.

Plate the miso-glazed barley and kohlrabi base, top with the crispy-skinned branzino, and serve immediately while fragrant and steaming.