Chilean Sea Bass Recipe

Prepare and marinate

Pat the sea bass fillets dry with paper towels. In a small bowl, whisk together white miso paste, mirin, saké, granulated sugar and neutral oil until smooth. Season the fish lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread about 1 tablespoon of the miso mixture over the top (skin side down) of each fillet, reserving any extra for glazing while cooking. Cover and refrigerate for 30 minutes to 1 hour (no longer than 2 hours) to allow the miso to penetrate.

Cook the sea bass (broil or pan-sear/finish in oven)

Preheat the broiler to high with the oven rack 6 inches from the heating element, or preheat oven to 425°F (220°C) if finishing after searing. If broiling: line a rimmed baking sheet with foil and oil lightly. Place marinated fillets on the sheet, miso side up. Broil 6–8 minutes until the top is caramelized and the fish flakes easily. If pan-searing/oven method: heat a large ovenproof skillet over medium-high heat with 1 teaspoon neutral oil. Sear the fillets miso-side down 2 minutes until golden, then flip and transfer to the oven for 6–8 minutes until cooked through (internal temp ~130–135°F/54–57°C) and the miso is lacquered. During the last 1–2 minutes brush reserved miso mixture for extra glaze if desired. Remove from heat and rest 3 minutes.

Finish

Transfer fillets to serving plates. Squeeze a lemon wedge over each fillet to taste.

In a small bowl, combine tahini, soy sauce, rice vinegar, mirin, sesame oil, warm water, sugar, grated ginger, minced garlic, salt and pepper. Whisk vigorously until smooth and slightly emulsified. If the dressing is too thick, add warm water 1/2 teaspoon at a time until you reach a pourable but creamy consistency (should coat the back of a spoon). Taste and adjust: a touch more rice vinegar for brightness, soy for salt, or a pinch of sugar for balance.

In a large bowl, combine mizuna leaves, cucumber, carrot and radish. Toss lightly with 2 tablespoons of the goma dressing (reserve extra dressing for serving). Sprinkle 1 teaspoon toasted sesame seeds and toss again briefly. Taste and add more dressing as desired. Plate the salad alongside or underneath the sea bass fillet.

Top each plated fillet and salad with chopped scallions, microgreens or extra mizuna fronds, and a final pinch of toasted sesame seeds. Serve immediately with remaining lemon wedges and extra goma dressing on the side.