Miso Glazed Sea Bass

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.

4.75 from 8 votes

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Prep Time: 5

Cook Time: 15

Additional Time: 30

Total Time: 50

Servings: servings

Calories: 375kcal

Author: Pat Nyswonger

Ingredients

For the Glaze

2 tablespoons white miso
2 tablespoons honey
2 tablespoons fish sauce
1 teaspoon Sichuan pepper oil plus more at serving
3 tablespoons freshly squeezed lime juice

For the Miso Chilean Sea Bass

2 sea bass fillets 8-oz. each
2 teaspoons sesame seeds

Instructions

For the Marinade/Glaze:

In a small dish, whisk together the miso, honey fish sauce, pepper 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 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.

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

If using thinner fillets adjust the bake time accordingly.
To test if your fish is done, pierce it with a fork at an angle, at the thickest part of the fillet and give it a little twist. If it is done it will flake easily and its appearance will be opaque.
We like our sea bass cooked to an internal temperature of 135°F. The USDA recommends an internal temperature of 145°F. Remember that there will be some carry-over heat and the fish will continue to cook a few degrees more when you remove it from the heat.

Nutrition