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Miso-Glazed Chilean Sea Bass Recipe

Japanese-inspired · Main course · 22 min total

This miso-glazed Chilean sea bass is a restaurant-quality dish that's surprisingly simple to make at home. The sweet and savory miso marinade caramelizes beautifully under the broiler, creating a glossy, flavorful crust while keeping the fish incredibly moist and tender.

Ingredients

• 4 (6-ounce) Chilean sea bass fillets, skin removed
• 1/4 cup white miso paste
• 3 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons granulated sugar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds, toasted (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. In a small bowl, whisk together miso paste, mirin, sake, sugar, soy sauce, and sesame oil until smooth and sugar is dissolved.
2. Place sea bass fillets in a shallow dish or resealable bag. Pour the miso marinade over the fish, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
3. Preheat the broiler to high and position an oven rack about 6 inches from the heat source. Line a baking sheet with foil and brush lightly with vegetable oil.
4. Remove fish from marinade, letting excess drip off. Place fillets on the prepared baking sheet, spaced apart.
5. Broil for 6-8 minutes, depending on thickness, until the top is caramelized and the fish is opaque and flakes easily with a fork. Watch carefully to avoid burning.
6. Transfer to plates, garnish with sesame seeds and green onions, and serve immediately.

Tips

• Marinating longer than 24 hours may make the fish too salty; stick to 2-24 hours.
• Chilean sea bass can be substituted with cod or salmon, but adjust cooking time accordingly.
• Leftovers can be flaked and used in rice bowls or salads.

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