Miso Sea Bass Recipe

Make marinade

In a small bowl, whisk together white miso paste, mirin, soy sauce, sake, granulated sugar and 1 teaspoon neutral oil until smooth and slightly glossy.

Marinate fish

Pat the sea bass fillets dry with paper towels. Place them skin-side down in a shallow dish or zip-top bag. Spread half of the miso marinade (reserve the other half for glazing) evenly over the flesh side of each fillet. Cover and refrigerate for 30 minutes to 2 hours. Do not marinate longer than 2 hours to avoid overly salty fish.

Cook sea bass

Preheat oven to 425°F (220°C). Heat an ovenproof skillet over medium-high heat and add 1 teaspoon neutral oil. When hot, place the sea bass fillets skin-side down and sear 2–3 minutes until skin is crisp and browned. Carefully flip, spoon 1–2 teaspoons of the reserved miso glaze over the top of each fillet, then transfer the skillet to the oven. Roast 6–8 minutes (depending on thickness) until fish is opaque and registers 125–130°F (52–54°C) for medium-rare to medium, or cook to your desired doneness. Remove from oven and rest 3 minutes before plating.

Cook carrots: In a medium saucepan, combine chopped carrots and stock. Bring to a simmer, cover, and cook until carrots are very tender, about 12–15 minutes.

Purée: Drain carrots if excess liquid remains (reserve some cooking liquid). Transfer carrots to a blender or use an immersion blender. Add butter, cream, salt, pepper and lemon juice. Purée until smooth, adding up to 2–4 tablespoons reserved cooking liquid to reach a silky consistency.

Adjust seasoning: Taste and adjust salt, pepper, and lemon to brighten. Keep warm until plating.

Prep and heat: Heat a large sauté pan or wok over high heat. Add 1 tablespoon neutral oil and 1 teaspoon sesame oil. When shimmering, add minced garlic and ginger and stir 10–15 seconds until fragrant, taking care not to brown.

Sauté vegetables: Add sliced shiitake mushrooms and red bell pepper; stir-fry 1–2 minutes. Add snap peas and baby bok choy (or spinach). Stir-fry 1–2 more minutes until greens have wilted and vegetables are crisp-tender.

Finish: Add 1 teaspoon soy sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and remove from heat. Keep warm for plating.

Plate: Spoon a generous smear (about 1/2 cup) of warm carrot purée onto each plate. Arrange half of the mixed sautéed vegetables beside the purée. Place one 8 oz miso sea bass fillet across the purée and vegetables, skin-side up or down per preference.

Garnish and serve: Drizzle any pan juices from the fish lightly over the fillet. Scatter micro red shiso over the fish, sprinkle toasted sesame seeds, and serve with a lemon wedge. Serve immediately.