Chilean Seabass Recipe

Prepare the marinade

In a small bowl whisk together white miso paste, sake, mirin, soy sauce, and granulated sugar until smooth and slightly glossy. Taste — it should be balanced sweet-salty; adjust sugar or soy if needed.

Marinate the fish

Pat seabass fillets dry with paper towels. Lightly season both sides with kosher salt and black pepper. Place fillets skin-side down in a shallow dish or resealable bag and spoon the miso-sake mixture over them, ensuring tops and sides are coated. Reserve about 2 tablespoons of the marinade by scraping it into a small container (do not let raw fish contaminate the reserved portion). Cover and refrigerate for 30 minutes to 2 hours (30–60 minutes for delicate, up to 2 hours for more flavor). Do not over-marinate more than 2 hours to avoid texture breakdown.

Bring to room temperature

About 20 minutes before cooking, remove the fillets from the refrigerator and let them sit covered at room temperature so they cook more evenly. Pat off excess marinade gently with paper towel from the skin side to help crisping; leave a thin coat on the flesh side.

Sear and finish

Heat a heavy skillet (preferably cast iron) over medium-high until hot. Add neutral oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure full skin contact. Sear skin-side for 3–5 minutes until the skin is crisp and golden and the fish is cooked about two-thirds of the way up the side. Flip carefully and reduce heat to medium. Spoon 1 tablespoon of the reserved glaze over each fillet and cook flesh-side for 1–2 minutes (depending on thickness) until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium; or 135°F (57°C) for fully cooked. Remove to a warm plate and rest 3 minutes. If you prefer finishing under broiler, after searing skin-side, transfer to a preheated 425°F (220°C) oven for 3–5 minutes after glazing.

Finish seasoning

Taste for seasoning and add a small sprinkle of flaky salt if desired. Spoon a little of the warmed reserved glaze over the fillets just before serving. Sprinkle toasted sesame seeds if using.

Prepare vegetables: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the chopped white carrots and finely chopped onion. Sauté gently for 4–5 minutes until the onion is translucent and the carrots begin to soften, taking care not to brown.

Simmer: Add the vegetable or chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for 12–15 minutes or until the carrots are very tender when pierced with a fork.

Blend: Transfer the cooked carrots and onion (reserve cooking liquid) to a blender or use an immersion blender. Add 1–2 tablespoons of the reserved cooking liquid, the heavy cream, 1 tablespoon butter, salt, and white pepper. Purée until completely smooth, adding more liquid a tablespoon at a time to reach a silky, spreadable consistency.

Finish: Adjust seasoning to taste. Stir in 1 teaspoon extra-virgin olive oil for sheen and a touch of flavor. Keep warm over very low heat or hold in a warm oven until ready to plate.

Cook the peas: In a small saucepan bring a splash of water (about 2–3 tablespoons) to a rapid simmer. Add the peas and cook for 2–3 minutes (fresh) or 1–2 minutes (frozen) until bright green and tender. Drain any excess water.

Finish peas: Return the hot peas to the pan with 1 tablespoon butter. Toss over low heat until the butter melts and coats the peas. Stir in the chopped fresh mint, lemon juice, salt, and pepper. Taste and adjust seasoning. Keep warm until plating.

Plate components: Spoon a generous smear of the white carrot purée onto each plate with the back of a spoon to make a base. Arrange a portion of green peas beside or slightly on top of the purée.

Place the fish: Position a rested seabass fillet skin-side up or at a slight angle on the purée so the glazed flesh faces the diner. Drizzle any remaining warmed reserved glaze lightly over the fish (do not pour heavily).

Garnish: Scatter microgreens or baby pea shoots and a few toasted sesame seeds around the plate. Finish with a small grind of black pepper and an optional tiny drizzle of extra-virgin olive oil or a few drops of lemon if desired.

Serve immediately: Serve plates hot so the fish and purée maintain temperature. Recommended accompaniments: steamed short-grain rice or a light citrus salad.