For some reason I can't help comparing this to the baked cod which I had at Spuds&Aprons a few months back, which IMO the latter wins hands down. Although the texture of this Chilean seabass was melt-in-the-mouth faultless and the addition of edamame beans and sweet wolfberries lovely, I felt the dashi cream sauce was overwhelmingly rich and too salty for my liking. A pity 'cos otherwise it would have been an outstanding dish!