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.
Servings: 2 servings
Ingredients
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
Instructions
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
