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Rich, buttery, and ready in 20 minutes. This miso glazed sea bass practically cooks itself. Just marinate, roast, and spoon it over hot rice. It’s bold, sweet, salty, and spicy without even trying. No fuss. Just flavor.

Miso glazed sea bass, white rice, bok choy, and lime on a plate.
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Craving something more classic? Try our Sea Bass with Thyme Butter for a simple, elegant take.

Here’s Why This Miso Glazed Sea Bass Recipe Works

Fast, bold flavor: The miso glaze pulls double duty as both marinade and sauce. No extra steps or extra pans.

Oven-only simplicity: No stovetop. No babysitting. Just toss it in the oven and let it do the work.

Pantry power: A handful of bold staples deliver deep, umami-packed flavor with zero fuss.

Perfect texture: Sea bass turns out tender and juicy, with a golden, caramelized edge that seals the deal.

Recipe Tips

Marinate, but don’t overdo it: Thirty minutes is plenty. This fish is tender, and too much time in marinade can mess with the texture.

Line your pan: That glaze is sticky. Parchment saves your pan and your fillets.

Keep an eye on it: Sea bass isn’t cheap. Pull it as soon as it flakes, don’t let it go dry.

Finish strong: A drizzle of pepper oil and sprinkle of sesame seeds brings it all together. Worth the extra minute.

Skin side down (if it has skin): It crisps up beautifully and helps hold the fillet together. Bonus: easier to flip or serve without it falling apart.

For more ways to enjoy this umami-rich combo, check out our miso black cod and miso ginger salmon.

Fork flaking miso sea bass on rice with lime and greens.

Baked Miso Sea Bass

Minimal effort. Maximum flavor. One pan, no stress, and miso glazed sea bass that tastes like you planned it all week.

Want something a little extra? Our Traeger Smoked Sea Bass brings serious depth

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Miso glazed sea bass, white rice, bok choy, and lime on a plate.
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
4.75 from 8 votes

Miso Glazed Sea Bass

By Pat Nyswonger
Our Miso Glazed Sea Bass is a fusion of Japanese and Chinese culinary flavors.  We used the savory, sweet-salty flavors of Japanese miso paste and the tongue-tingling taste of Chinese green Sichuan pepper oil to create a delicious marinade for these moist, buttery fillets. 

If you make this recipe, please leave a star rating and comment.

Servings: 2 servings
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Ingredients 

For the Glaze

  • 2 tablespoons white miso
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 to 3 teaspoons hot chili oil, (sambal oelek or your favorite chili oil works well)
  • 3 tablespoons fresh lime juice

For the Miso Chilean Sea Bass

  • 2 sea bass fillets, 8 ounces each
  • 2 teaspoons sesame seeds

Instructions 

For the Marinade/Glaze:

  • In a small dish, whisk together the miso, honey fish sauce, chili oil and the lime juice.  
  • Place the sea bass fillets in a shallow dish and spoon the marinade over them.  Cover and refrigerate for 30 minutes.
    Making a marinade for sea bass with miso glaze.

To Bake the Fish:

  • Heat the oven to 400°F
  • Remove the fish from marinade and place on a parchment-lined rimmed baking sheet.  Spoon additional marinade over each fillet.  Bake for 15-18 minutes. 
    Two miso glazed sea bass fish fillets on parchment.
  • To serve: Place a fillet on a mound of hot jasmine rice and drizzle with a few drops of pepper oil and a sprinkling of sesame seeds.

Notes

Thinner fillets: Adjust the bake time if your fillets are on the thinner side.
Check for doneness: Use a fork to pierce the thickest part at an angle and twist gently. The fish should flake easily and look opaque.
Internal temperature: We like sea bass at 135°F. The USDA recommends 145°F. Remember, carryover heat will raise the temperature slightly after baking.
The amount of chili oil can be adjusted to taste. One teaspoon adds just a subtle background warmth, while 2 to 3 teaspoons bring a more noticeable kick. If you’re sensitive to heat, start with less. You can always drizzle more on top when serving.
Testing Note: We tested this recipe the first couple of times using Sichuan pepper oil. It adds a subtle floral tingle rather than heat, and while it’s interesting, we found it didn’t contribute much flavor. We now prefer using chili oil or sambal oelek , but feel free to use whatever you like!

Nutrition

Serving: 1 serving, Calories: 375kcal, Carbohydrates: 40g, Protein: 30g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Cholesterol: 60mg, Sodium: 2154mg, Fiber: 2g, Sugar: 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.75 from 8 votes (8 ratings without comment)

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4 Comments

  1. John / Kitchen Riffs says:

    Such a great dish! I make a somewhat different recipe — have to try yours. And need to get Szechuan peppercorn oil — love the idea of that. Thanks!

    Reply
    1. Dahn Boquist says:

      Thanks John, yes, I think you would like the peppercorn oil.

      Reply
    1. Dahn Boquist says:

      thanks Angie

      Reply