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Miso Glazed Chilean Sea Bass Recipe

A thick fillet of miso glazed chilean sea bass recipe, caramelized and glossy on a white plate.
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Make restaurant-quality Miso Glazed Chilean Sea Bass at home with this simple recipe. The rich, savory glaze pairs perfectly with the flaky fish.

Ingredients

Scale
  • 4 (6 ounce) Chilean Sea Bass fillets, about 1 inch thick
  • 1/2 cup white miso paste
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sake
  • 2 tablespoons granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Pinch of white pepper

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin, sake, sugar, soy sauce, sesame oil, and white pepper until the sugar dissolves and the mixture is smooth.
  2. Marinate the Fish: Place the Chilean Sea Bass fillets in a shallow dish. Spread half of the miso glaze evenly over the top of the fish. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, for the best flavor. Reserve the remaining glaze.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  4. Cook the Fish: Remove the fish from the marinade, gently wiping off any excess glaze so it does not burn too quickly. Place the fillets skin-side down on the prepared baking sheet.
  5. Bake: Bake for 10 minutes. Remove the pan from the oven. Brush the tops of the fillets with a thin layer of the reserved miso glaze.
  6. Broil for Color: Switch the oven setting to broil (high). Return the fish to the oven and broil for 2 to 4 minutes, watching constantly, until the glaze is caramelized and slightly browned. The fish should flake easily with a fork when done.
  7. Serve Immediately: Remove the fish from the oven and serve right away.

Notes

  • If you cannot find Chilean Sea Bass, black cod (sablefish) is an excellent substitute for this preparation.
  • For a pan-seared finish, sear the fish skin-side down in an oiled, oven-safe skillet for 3 minutes, then transfer the skillet to the 400 degree oven to finish cooking.
  • This dish pairs well with steamed rice and lightly blanched asparagus or bok choy.

Nutrition

Find it online: https://cheffinity.com/miso-glazed-chilean-sea-bass-recipe/