Miso Roasted Chilean Sea Bass Recipe

Make the marinade

In a medium bowl whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, grated ginger, minced garlic, and neutral oil until smooth and homogenous. Taste for balance: it should be savory with a touch of sweetness and a gentle umami punch.

Adjust consistency

If the marinade is very thick, add 1–2 teaspoons of water or mirin to loosen so it spreads easily over the fish. The marinade should coat the back of a spoon.

Prepare the fish

Pat the sea bass fillets dry with paper towel. Season both sides lightly with kosher salt and freshly ground black pepper (remember the miso is salty, so be modest with salt). Place fillets skin-side down on a rimmed baking sheet lined with parchment or a shallow dish if marinating.

Apply marinade

Using a spoon or offset spatula, spread about 1 to 1 1/2 tablespoons of the miso marinade over the flesh (top) of each fillet in an even layer, leaving the skin mostly free of marinade so it can crisp. Reserve any extra marinade in the refrigerator for glazing during roasting (do not reuse marinade that has touched raw fish).

Marinate

Cover loosely with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. For best flavor and texture, aim for 2–6 hours. Remove from refrigerator 20–30 minutes before cooking to take the chill off.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the upper third of the oven if you plan to finish under the broiler for caramelization.

Prepare for roasting

Lightly brush or rub about 1 teaspoon of neutral oil or melted butter over the skin of each fillet to encourage crisping. Place the fillets on a wire rack set over a rimmed baking sheet (or on a parchment-lined baking sheet) skin-side down, leaving space between each piece for even heat circulation.

Roast

Roast in the preheated oven for 8–12 minutes, depending on thickness (estimate ~8 minutes for 1-inch thick fillets, up to 12 minutes for thicker pieces). The fish should be opaque and flake easily with a fork but still moist inside and reach an internal temperature of about 125–130°F (52–54°C) for tender, buttery texture.

Optional broil for glaze

If you prefer a deeper caramelized miso crust, switch the oven to broil on high for the last 1–2 minutes: brush a thin layer of reserved marinade (if unused on raw fish) or a small dab of fresh miso-sugar mixture on top and broil until the surface bubbles and develops golden brown spots. Watch closely to avoid burning—the sugars caramelize quickly.

Rest and finish

Remove the fillets from the oven and let rest 2–3 minutes on the baking sheet. This helps the juices redistribute and the surface to set.

Garnish and serve

Transfer fillets to warmed plates. Sprinkle thinly sliced scallions and toasted sesame seeds over the top. Serve with lemon or lime wedges on the side for an optional bright squeeze. Accompany with steamed rice and quick sautéed greens or pickled vegetables if desired.

Storage note

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven to preserve texture or enjoy chilled in salads. Do not refreeze cooked fish.