miso chilean sea bass recipe

Written BySheba G Updated On
miso chilean sea bass recipe
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The Best miso chilean sea bass recipe

Miso Glazed Chilean Sea Bass

Miso Glazed Chilean Sea Bass

4.6 from 1130 votes

This miso glazed Chilean sea bass is tender, flaky, and coated in a savory sweet miso marinade. It comes together quickly and bakes to a beautiful caramelized finish.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup white miso paste
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil

For the Fish

4 Chilean sea bass fillets, about 6 ounces each
1 tablespoon vegetable oil
1 teaspoon sesame seeds for garnish
2 green onions, sliced for garnish

👨‍🍳Directions

1In a small bowl, whisk together miso paste, mirin, sake, sugar, soy sauce, and sesame oil until smooth.
2Place the sea bass fillets in a shallow dish or resealable bag. Pour the miso marinade over the fish, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
3Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or foil and lightly brush with vegetable oil.
4Remove the fish from the marinade and let any excess drip off. Place the fillets on the prepared baking sheet, skin side down if they have skin.
5Bake for 15 to 20 minutes, until the fish is opaque and flakes easily with a fork. For a more caramelized top, you can broil for the last 2 minutes.
6Garnish with sesame seeds and sliced green onions. Serve immediately.

🔧Equipment

Small bowl
Whisk
Shallow dish or resealable bag
Baking sheet
Parchment paper or foil
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 32g

📝Notes

You can substitute sake with dry white wine if needed. For a gluten free version, use tamari instead of soy sauce. The marinade also works well with salmon or black cod.

Watch Video Of How Miso Glazed Chilean Sea Bass Works

This miso Chilean sea bass recipe is one of those dishes that always impresses without a lot of fuss. It is perfect for family dinners, date nights, or when you want to serve something special to guests. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Miso Glazed Chilean Sea Bass

1. Can I use a different type of fish for this recipe?

Yes, you can substitute Chilean sea bass with black cod, salmon, or halibut. Just adjust the cooking time based on the thickness of the fillet.

2. How long should I marinate the fish?

Marinate for at least 30 minutes, but for best results, marinate for 4 to 8 hours. Do not marinate longer than 12 hours as the miso can start to break down the fish texture.

3. Can I make this recipe ahead of time?

You can marinate the fish ahead of time and keep it in the fridge. Bake it just before serving for the best texture. Leftovers can be stored in an airtight container for up to 2 days.

4. Is there a substitute for mirin or sake?

If you do not have mirin, you can use a mix of 1 tablespoon rice vinegar and 1 teaspoon sugar. For sake, dry white wine or sherry works well.

5. How do I know when the sea bass is cooked?

The fish is done when it flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit. The flesh should be opaque and moist.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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