Miso Glazed Sea Bass

4.75 from 8 votes

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.

Prep Time5

Cook Time15

Additional Time30

Total Time50

Course: Main Dish

Cuisine: American

Keyword: baked sea bass, Miso Glazed Sea Bass, sea bass in the oven

Servings: servings

Author: Pat Nyswonger

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.

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

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!

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