Miso Glazed Sea Bass Recipe

Make the glaze

In a small bowl, whisk together 1/2 cup white miso, 3 tbsp mirin, 2 tbsp sake, 2 tbsp dry white wine, 1 tbsp light brown sugar, 1 tsp soy sauce, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp neutral oil until smooth and glossy. Taste and adjust: add a touch more sugar for sweetness or 1/2 tsp more soy for salt. Reserve 2 tbsp of the glaze in a separate small bowl for finishing (do not mix with raw fish).

Marinate the fish

Pat the sea bass fillets dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Place fillets skin-side down in a shallow dish or zip-top bag and spread the remaining glaze over the flesh (not the skin) so each fillet gets an even coating. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes to avoid curing the fish).

Bring to temperature

Remove marinated fillets from the refrigerator 10–15 minutes before cooking to come closer to room temperature. Preheat oven to 400°F (200°C).

Sear and finish in oven

Heat a large ovenproof nonstick or stainless-steel skillet over medium-high heat until shimmering. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. When the fat is hot, gently place the fillets skin-side down and press lightly with a spatula for 10 seconds to ensure good skin contact. Sear skin-side down for 2–3 minutes until the skin is crisp and deep golden. Carefully flip the fillets and transfer the skillet to the preheated oven. Roast 5–7 minutes, until the fillets register 125–130°F (52–54°C) for medium (fish will continue to carryover cook). Remove from oven and transfer fish to a warm plate. Brush reserved 2 tbsp glaze over the top of each fillet and let rest 2 minutes before plating.

Prep and char

While the fish roasts, heat another large heavy skillet or cast-iron pan over high heat until very hot. Toss 12 halved petite bok choy with 1 tbsp sesame oil, 1 tbsp neutral oil and 1/2 tsp sea salt. Place bok choy cut-side down in the dry hot pan in a single layer (work in batches if needed). Let char without moving for 1.5–2 minutes until deep brown at the cut surface. Flip and char the other side 45–60 seconds. The interior should be tender-crisp.

Finish the bok choy

Transfer the charred bok choy to a bowl. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Squeeze 1 tbsp fresh lemon juice over the top and toss gently to combine. Keep warm until plating.

Place 3–4 pieces of charred bok choy on each plate. Set a miso-glazed sea bass fillet atop the bok choy. Spoon any pan juices from the fish skillet sparingly around the plate. Garnish with microgreens or cilantro if using and an extra sprinkle of sliced scallions and sesame seeds. Serve immediately.