Miso Glazed Sea Bass

Miso glazed sea bass is rich, buttery, and coated in a savory-sweet glaze that caramelizes lightly as it bakes. With just a short marinade and about 15 minutes in the oven, it’s one of the easiest ways to turn a couple of sea bass fillets into a restaurant-worthy dinner.

This is the same flavor lane I like for other miso seafood recipes, from miso halibut to miso glazed salmon, but sea bass brings its own soft, almost silky texture.

Here’s Why This Miso Glazed Sea Bass Recipe Works

A short marinade is enough: I tested this with a brief 30-minute marinade, and that was enough time for the glaze to season the fish without overwhelming the flavor.

White miso keeps the flavor balanced: White miso gives the glaze savory depth, but it stays mellow enough for delicate sea bass.

Honey helps the edges caramelize: The honey gives the glaze cling and color. I like adding a little extra glaze before baking so the top gets glossy.

Lime juice keeps it bright: Sea bass is rich, so the lime juice helps cut through the buttery texture. Rice wine vinegar works too if you want a softer tang.

Ingredient Notes

Sea bass: Chilean sea bass is rich and buttery, so it holds up well to the salty-sweet miso glaze. If your fillets are thinner than 8 ounces each, start checking them earlier.

White miso: White or shiro miso is the best fit here. It is milder and sweeter than red miso, which keeps the glaze from overpowering the fish.

Honey: Honey balances the miso and soy sauce while helping the glaze caramelize in the oven.

Soy sauce: Soy sauce adds salt and umami. Use tamari if you need a gluten-free option.

Fresh lime juice or rice wine vinegar: Lime juice gives the glaze a sharper lift. Rice wine vinegar makes the acidity a little softer.

Hot chili oil: One teaspoon gives subtle warmth, while 2 to 3 teaspoons bring a more noticeable kick. Sambal oelek works well too.

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

Craving something more classic? Try our Sea Bass with Thyme Butter for a simple, elegant take.

Baked Miso Sea Bass

This is a simple seafood dinner with a lot of payoff: buttery sea bass, a glossy miso glaze and a little heat. Serve it over hot white rice to soak up every last bit of sauce.

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

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Additional Time: 30 minutes mins

Total Time: 55 minutes mins

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 

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For the Glaze

• ▢ 2 tablespoons white miso
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons fresh lime juice, or rice wine vinegar
• ▢ 1 to 3 teaspoons chili garlic sauce, or sambal oelek or gochujang

For the Miso Chilean Sea Bass

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

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Instructions 

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For the Marinade/Glaze:

• In a small dish, whisk together the miso, honey, soy 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.
  

To Bake the Fish:

• Heat the oven to 375°F. Remove the fish from marinade and place on a parchment-lined rimmed baking sheet. Spoon additional marinade over each fillet.  Bake for 20-25 minutes. Sprinkle with sesame seeds before serving.
  

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.

Watch the glaze: The honey in the glaze can cause the surface to brown quickly. Check the fish during the last 5 to 10 minutes of baking and cover loosely with foil if needed.

Use a thermometer: We prefer sea bass cooked to 135°F for a moist, buttery texture, but the USDA recommends 145°F. Keep in mind that the temperature will continue to rise a few degrees after the fish comes out of the oven.

 

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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