Minimalist Miso Marinated Chilean Seabass


Chilean seabass is my favorite seafood of all time. It is basically the wagyu of the sea. You can't see the marbling but you can taste the flavor - tender, succulent, delicious with the simplest preparation. 
Because this fish is naturally rich as is, I always find it bit wasteful dousing it in butter, when it'll grill in its own fat with no added oil, and come out every bit as moist and flavorful.

This minimalist, hard-to-forget recipe really brings out the best natural flavor from the fish. If you can't find Chilean seabass in store, this marinade works just as well with salmon, cod, or branzino.  You can pan sear this after marinading, but for larger portions oven bake is really convenient and grease-free; you won't even need any added oil!


2 seabass fillets (~5oz portions) 
2 tbsp miso paste
1 tbsp sake
4 tbsp mirin
1 tsp sugar

suggested sides:
- roasted or poached vegetables: bok choy, string beans, snow peas, asparagus
- something starchy: steamed rice, mashed potatoes, or roasted potatoes


Whisk miso with sake, then add the mirin and sugar. Stir until marinade is smooth. Coat the fish with marinade & let sit for ~10 minutes.

Preheat oven to 400F and prep some simple sides while waiting. Any poached or grilled vegetables will do. You can add a sheet pan with vegetables to the oven along with your fish. Cook some rice or potatoes for a more hearty meal.

Place fish on a rack and bake for 10~15 min. Flip when top side is lightly browned, and bake for another 10~15 min, or until surface is golden brown. Alternatively you can pan sear this in a non-stick pan on medium high heat, for ~5 minutes per side.

Optional: you can add marinade to pan, bring to a boil, & reduce it into a sauce. Serve fish & sides with reduced sauce.

Video Instruction: 


Tools & Ingredients Links:

baking dish with rack, toaster oven size:
baking dish with rack, variety sizes:
white miso paste: