White Miso Baked Chilean Sea Bass
Elevate your seafood dinner with this White Miso Baked Chilean Sea Bass—an elegant dish bursting with rich umami flavors. The buttery texture of Chilean sea bass is perfectly complemented by a savory-sweet marinade made from white miso paste, mirin, sake, honey, and fresh grated ginger. Baked to perfection in just 15 minutes and finished with a touch of caramelization, this recipe combines simplicity with sophistication. Garnished with sesame seeds and sliced green onions, it’s ideal served alongside steamed rice or roasted vegetables. Whether you’re hosting a dinner party or indulging in a special weeknight treat, this melt-in-your-mouth miso sea bass is sure to impress. Perfect for fans of Japanese-inspired cuisine!
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Recipe Information
Ingredients
- 2 6-ounce fillets Chilean sea bass fillets
- 3 tablespoons White miso paste
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sake
- 1 tablespoon Honey
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger, grated
- 1 stalk Green onion, sliced thinly
- 1 teaspoon Sesame seeds
Instructions
In a small mixing bowl, whisk together the white miso paste, mirin, sake, honey, soy sauce, sesame oil, and grated ginger until smooth and well combined.
Pat the Chilean sea bass fillets dry with paper towels and place them in a shallow dish. Pour the miso marinade over the fish, ensuring the fillets are evenly coated. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor infusion.
When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Remove the fish from the marinade, allowing excess marinade to drip off. Place the fillets on the prepared baking sheet, skin-side down if the skin is intact.
Bake the Chilean sea bass for 12-15 minutes, or until the fish is opaque and easily flakes with a fork. For a caramelized finish, broil the fish on high for an additional 1-2 minutes if desired. Keep a close eye to prevent burning.
Remove the fish from the oven and allow it to rest for 1-2 minutes. Sprinkle the fillets with sesame seeds and sliced green onions for garnish.
Serve the white miso baked Chilean sea bass immediately with steamed rice, roasted vegetables, or a light salad for a complete meal.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 33.7 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 78.2 mcg | 391% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1663 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
