Miso Sea Bass

1. Gather all the ingredients.
2. Clean 2 fillets MSC-certified Chilean sea bass with a paper towel soaked in 2 Tbsp sake.

To Marinate

1. In an airtight container that you‘ll use to marinate the fish, combine the marinade ingredients: ¼ cup miso, ¼ cup mirin, and 1 Tbsp sake.
2. Mix well and make sure the miso is completely dissolved.
3. Add the fish fillets to the container with the marinade. Cover and store in the refrigerator to marinate overnight (12 hours).
4. With your fingers, remove the marinade from the fish completely. Do not leave excess miso on the fish as the marinade burns easily. Place the fish skin side up on a baking sheet lined with foil (for broiling) or parchment paper/a silicone mat (for baking).

To Broil (recommended)

1. Preheat the broiler* for 3 minutes with a rack placed about 6 inches (15 cm) away from the top heating element (in the middle position). Broil on Medium/High for 8–10 minutes (depending on the thickness of the fish) or until the surface is blistered and browned a bit. You do not need to flip it. *Typical broiler settings: Low: 450ºF/232ºC; Medium: 500ºF/260ºC; and High: 550ºF/288ºC. I use Medium (6 inches or 15 cm away) or High (8 inches or 20 cm away).

To Bake (optional)

1. Preheat the oven to 425°F (218ºC) with a rack placed in the middle position. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15–20 minutes. You do not need to flip it.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for 2 weeks.