Teresa's Recipes
Miso Glazed Chilean Sea Bass
Experience a culinary journey with this Miso-Glazed Chilean Sea Bass dish. This recipe blends the buttery texture of Chilean sea bass with a rich and savory miso glaze, derived from traditional Japanese cuisine. The sea bass fillets are marinated in a blend of umami-packed white miso paste, mirin, soy sauce, and a hint of brown sugar, creating a delightful balance of flavors that will tantalize your tastebuds. The dish is finished with a sprinkle of green onions, adding a pop of color and a fresh, crisp contrast to the rich, umami flavors of the dish.
Ingredients
- 2, sliced Green onions
- 1 tablespoon Sesame oil
- 2 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1/4 cup White miso paste
- 4 (6-ounce) fillets Chilean sea bass fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Calories: 370
- Fat: 12g
- Carbs: 10g
- Protein: 45g
- Sodium: 1300mg
- Sugar: 6g
Instructions
- Start by preheating your oven to 400°F (200°C).
- In a small bowl, combine the white miso paste, mirin, soy sauce, brown sugar, and sesame oil. Whisk these ingredients together until they form a smooth glaze.
- Place your Chilean sea bass fillets in a baking dish. Using a brush, generously coat each fillet with the miso glaze. Let the fillets marinate for 10-15 minutes to allow the flavors to infuse.
- Bake the sea bass in your preheated oven for approximately 10-15 minutes. The fish is done when it flakes easily with a fork and has a nice golden glaze on top.
- Once cooked, remove the sea bass from the oven and garnish with freshly sliced green onions before serving. Enjoy this umami-rich, buttery dish as it is or pair it with steamed rice for a complete meal.