Miso Sea Bass
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
12 hrs
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Total Time
12 hrs 25 mins
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Servings
2
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Calories
230 kcal
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Course
Main Course
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Cuisine
Japanese
Miso Sea Bass
Description
The recipe begins by cleaning Chilean sea bass fillets with sake to prepare them for marinating. The marinade combines ¼ cup miso paste, ¼ cup mirin, and 1 tablespoon sake, which imparts a sweet and salty depth characteristic of traditional Japanese miso marinades. Marinating the fish for 12 hours allows the flavor to penetrate.
After marinating, excess marinade is removed from the fish to prevent charring. The fillets are positioned skin-side up and broiled or baked. Broiling at medium-high heat focuses on quickly caramelizing the top while keeping the interior moist. The timing depends on thickness but generally ranges from 8 to 10 minutes.
The resulting dish has a rich umami flavor from the miso glaze and a tender, flaky texture from the sea bass. The slightly crisped glaze contrasts with the delicate fish. Serving it as a main course complements rice or light vegetables.
Ingredients
- 2 fillets Chilean Sea Bass ½ lb, 227 g; you can also use striped bass, Pacific halibut, or sablefish/black cod, MSC-certified
- 2 Tbsp sake (for cleaning the fish)
For the Marinade
- ¼ cup miso paste use white miso, koji miso, or awase miso
- ¼ cup mirin (4 Tbsp)
- 1 Tbsp sake
Instructions
- Gather all the ingredients.
- Clean 2 fillets MSC-certified Chilean sea bass with a paper towel soaked in 2 Tbsp sake.
To Marinate
- 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.
- Mix well and make sure the miso is completely dissolved.
- Add the fish fillets to the container with the marinade. Cover and store in the refrigerator to marinate overnight (12 hours).
- 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)
- 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)
- 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
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 309mg | 13% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 233IU | 5% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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