Miso Sea Bass

Quick and easy buttery miso sea bass recipe, sweet taste of miso and slightly charred flavor goes perfectly. 

Miso Sea Bass


  • 2 fillets MSC-certified Chilean sea bass (½ lb, 227 g; can als use striped bass, Pacific halibut or sablefish (black cod)
  • 2 Tbps sake (for cleaning the fish)


  • ¼ cup miso (use white miso, koji miso, or awase miso)
  • ¼ cup mirin (4 Tbsp)
  • 1 Tbsp sake


  • Gather all the ingredients.
    Miso Chilean Sea Bass Ingredients
  • Clean the fish with a paper towel soaked with 2 Tbsp sake.
  • In an air tight container that would fit the fish, combine all the Seasonings.
  • Mix well and make sure miso is all dissolved.
  • Marinade the meat for overnight.
  • With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).

To Broil (Recommended)

  • Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Broil medium/high for 8-10 minutes, depending on the thickness of the fish, until the surface is blistered and brown a bit. You do not need to flip it. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC. I use medium (6" or 15 cm away) or high (8" or 20 cm away).

To Bake (Optional)

  • Preheat the oven to 425°F (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for 2 weeks.


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