Miso Roasted Chilean Sea Bass Recipe

Make the marinade

In a medium bowl, whisk together white miso paste, mirin, sake, granulated sugar, soy sauce, grated ginger and garlic until smooth. Add 1 teaspoon neutral oil if desired to loosen the mixture. Taste and adjust: it should be mildly sweet and salty.

Strain for smoothness (optional)

If you prefer an ultra-smooth glaze, pass the marinade through a fine-mesh sieve, pressing with the back of a spoon to remove any fibrous bits of ginger or garlic.

Prepare the fillets

Pat the sea bass fillets dry with paper towels. Lightly score the skin side in two or three shallow diagonal slashes (do not cut through the flesh). Season both sides lightly with the fine sea salt and freshly ground black pepper.

Marinate

Place the fillets in a shallow dish or resealable plastic bag skin-side down. Spoon enough miso marinade over the flesh side to coat evenly (reserve about 2 tablespoons of marinade for finishing). Spread a thin, even layer of miso across the top of each fillet. Cover and refrigerate for 30 minutes to 2 hours—30–45 minutes for subtle flavor, up to 2 hours for deeper flavor. Do not marinate much longer than 2 hours to avoid overly salty or firmed fish.

Bring to cool room temperature

About 20 minutes before cooking, remove the fillets from the refrigerator to take the chill off; this helps them cook more evenly.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven. Line a rimmed baking sheet with foil and brush with 1 tablespoon neutral oil to prevent sticking. Alternatively, use a well-oiled cast-iron or ovenproof skillet.

Roast the fish

Place the fillets skin-side down on the prepared sheet or skillet, leaving space between pieces. Spoon any loose marinade onto the flesh but discard any pooled liquid that may contain excess moisture. Roast in the preheated oven for 8–12 minutes, depending on thickness, until the fish is opaque most of the way through and flakes easily with a fork. Internal temperature should reach about 125–130°F (52–54°C) for moist fish. Thicker fillets may need up to 12–14 minutes.

Optional broil for glaze

For a caramelized, slightly blistered top, switch the oven to broil on high and broil 2–4 minutes, watching closely so the miso does not burn. Remove when the glaze is golden and slightly charred in spots.

Rest and glaze

Remove roasted fillets from the oven and let rest 2 minutes. Brush the reserved 2 tablespoons of marinade lightly over the tops while still hot (do not pour on excess salty liquid). Drizzle with 1/2 teaspoon toasted sesame oil for aroma.

Plate

Transfer fillets to warm plates. Sprinkle with toasted sesame seeds and thinly sliced scallions or microgreens. Serve with a wedge of lemon or lime on the side; a light squeeze brightens the rich fish.

Serve with rice and vegetables

Spoon steamed short-grain rice alongside the fish and add quick pickled cucumbers or blanched baby bok choy for a balanced plate. The rice helps temper the rich miso glaze.