MISO SEA BASS😍

This Miso Sea Bass is absolutely epic - equal parts savory, sweet, with a nice lil char on the sides but buttery in the middle. Sorry.. Where was I? Anyways, you can use whatever fish you like here just adjust the cook time and have a meal ready in no time!

Note: you can find all these ingredients at an Asian grocery store, and some major chains have them too. The beautiful sea bass is from the farmer’s market, but again, use what’s accessible to you! If you can’t find mirin, substitute for equal parts sake and maple syrup to mimic the sweetness of it.

Serves 2.

Ingredients:

For the Miso Sea Bass:

• 1lb chilean sea bass or black cod

• 3 tbsps white miso paste

• 3 tbsps mirin

• 2 tbsps sake

• 2 tbsps soy sauce

• 2 tsps rice vinegar

• 1 tbsp white sugar 

Serving Suggestions:

• Steamed rice, broccolini, bok choy, salad, etc.

Directions:

For the Miso Sea Bass:

• Cut your sea bass into two individual portions. 

• In a bowl, whisk together the miso, mirin, sake, soy sauce, rice vinegar, and sugar until smooth.

• Add your filets and toss to coat. Marinate as long as you can, overnight preferred. Flip the fish as needed to ensure it’s fully coated in the marinade.

• Preheat your oven to 425 degrees and remove the sea bass from the fridge to come to room temperature.

• Place on a sturdy baking sheet, spoon over some more marinade, and bake for 12-14 minutes on the middle rack, then transfer to the highest rack and broil for 1-2, watching closely to not burn it.

• Serve with rice and veggies and enjoy!