1
Preheat the oven to 425°F.
2
Place the beets in a large pot, cover by 2 inches with cold water and add a pinch of salt. Bring to a simmer, reduce the heat, and cook until fork-tender, about 45 minutes. Drain and run under cold water. When cool enough to handle, rub the beets to remove the skin and slice into wedges. Season with salt and pepper.
3
Bring 2 cups of salted water to a boil with the bay leaf in a small saucepan. When the water boils, add the lentils, bring to a simmer, reduce heat to low and simmer for 30 minutes or until tender. Drain.
4
On a baking sheet, toss the carrots with the olive oil and salt. Roast until tender, about 7 minutes.
5
Place the branzino on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity.
6
Heat a large ovenproof skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the baking sheet and roast for 10 minutes, until cooked through.
7
Add the butter, miso and sugar to a mixing bowl and beat on high until light and fluffy. Gradually add in the mirin, oil and hazelnuts. Season to taste with salt.
8
For the pea tendrils, heat the oil in a large skillet over medium heat. Add the onions, garlic and salt and sauté until tender, about 5 minutes. Add the pea tendrils and cook for 30 seconds. Remove from heat and serve immediately.
9
To serve, divide the lentils between plates. Top with golden beets, roasted carrots, branzino, pea tendrils and miso butter and a lemon wedge on the side.