Simple Miso-Glazed Chilean Sea Bass is a restaurant-quality dish you can make at home: tender, buttery sea bass topped with a glossy, savory-sweet miso glaze that caramelizes beautifully under high heat. This post walks you through every step, from choosing the best fillets to plating and pairing suggestions, with plenty of tips, variations, and troubleshooting so your dinner turns out perfect every time.
Chilean sea bass is prized for its rich, buttery texture and large flakes. It stands up nicely to a miso-based glaze because the glaze brings bright umami, subtle sweetness, and a caramelized finish that contrasts with the fish’s silky mouthfeel. This Simple Miso-Glazed Chilean Sea Bass recipe keeps the technique approachable: minimal ingredients, a quick marinade, and a short, high-heat finish that guarantees a golden glaze and moist interior.
What you’ll learn in this post
- How to select and prepare Chilean sea bass for even cooking
- A fail-safe white miso glaze that balances sweet, salty, and acidic flavors
- Detailed cooking methods: oven-broiled finish, stovetop alternative, and searing tips
- Plating, side dishes, and wine or non-alcoholic pairing ideas
- Storage, reheating, and variations including gluten-free and alcohol-free options
- Troubleshooting common problems and frequently asked questions
Ingredients you’ll need
(Each ingredient listed on its own line for easy copying.)
3 tbsp white (shiro) miso paste
1½ tbsp maple syrup or honey
1 tbsp light soy sauce or tamari (for gluten-free)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp finely grated fresh ginger
1 small garlic clove, grated or minced (about 1 tsp)
1–2 tbsp water (to thin glaze if needed)
2 Chilean sea bass fillets, 180–220 g each, skin on or off as preferred
1½ tbsp neutral oil (vegetable or canola) for searing or brushing
Kosher salt, a small pinch per fillet
Freshly ground black pepper, to taste
1 small scallion, thinly sliced, for garnish
1 tsp toasted sesame seeds (optional)
Lemon or yuzu wedges, to serve
Steamed jasmine or short-grain rice and blanched greens (bok choy, broccolini) as sides
Equipment you’ll use
- Small mixing bowl and whisk or spoon
- Measuring spoons and tablespoon
- Sharp knife and cutting board
- Paper towels
- Baking sheet lined with foil or an ovenproof dish
- Wire rack (optional)
- Heavy skillet for searing (optional)
- Oven with a broil/high setting (or stovetop with tight-fitting lid)
- Instant-read thermometer (recommended)
Step-by-step method
Prepare the miso glaze
Begin by combining the flavor base. In a small bowl, whisk together white miso paste, maple syrup, light soy sauce (or tamari), rice vinegar, sesame oil, grated ginger, and grated garlic until smooth. If the mixture feels too thick to brush, add 1 tablespoon of water and whisk again; add a second tablespoon only if necessary. The glaze should be pourable but viscous—thick enough to cling to the fish.
Taste the glaze and adjust. If it needs more sweetness, add a touch more maple syrup; if it feels flat, a small splash more rice vinegar will brighten it. Remember miso and soy are salty, so avoid adding extra salt to the glaze.
Prep the fish
Pat the Chilean sea bass fillets dry with paper towels. If the fillets have skin, lightly score the skin with two shallow diagonal cuts—this prevents the skin from curling and helps heat penetrate evenly. Lightly season the flesh (not the skin) with a small pinch of kosher salt and a little black pepper. Because the miso glaze contains salt, use restraint.
If you have time, brush a thin layer of glaze over the flesh and refrigerate the fillets for 15–30 minutes to let flavors settle. Marinating longer (up to overnight) will deepen flavor, but avoid marinating in miso more than 24 hours as it can alter the fish’s texture.
Preheat and prepare for cooking
Set your oven to 220 °C with the broiler or highest heat active. Position an oven rack so the fish will be about 10–12 cm from the heating element. Line a baking sheet with foil and lightly oil it or use a wire rack over the sheet to allow airflow under the fish and prevent sogginess.
If you prefer to sear first for crispier skin and deeper color, heat a heavy skillet over medium-high with 1 tbsp oil until shimmering. Sear skin-side down for 1–2 minutes to crisp, then transfer to the baking sheet, skin-side up.
Glaze and roast, then broil to finish
Brush the remaining miso glaze over the flesh—use almost all of it, reserving a teaspoon if you want to brush one more time at the end. Roast the fillets in the preheated oven at about 200–220 °C for 8–10 minutes depending on thickness. Then switch to broil/high for 1–3 minutes to caramelize and develop color. Watch very closely during broiling—it can move from caramelized to burned quickly.
The fish is done when the glaze is glossy, slightly charred in spots, and the flesh flakes easily with a fork. An instant-read thermometer inserted into the thickest part should read roughly 60–63 °C.
Rest and garnish
Remove the fillets and rest for 1–2 minutes; this lets juices redistribute. Brush a tiny amount of reserved glaze or a whisper of sesame oil for shine if desired. Garnish with thinly sliced scallions and toasted sesame seeds; serve with lemon or yuzu wedges.
Stovetop alternative (no oven)
After searing skin-side down for 1–2 minutes, reduce heat to medium-low, flip the fillets skin-side up, spoon 1–2 tsp glaze on top, cover loosely, and cook 4–6 minutes until opaque and flaky. Remove the lid for the last minute to let excess moisture escape so the glaze can thicken.
Timing and temperature guide
- Prep time: 15 minutes
- Marinate/rest time: 15–30 minutes (optional; up to overnight)
- Cook time: 10–12 minutes (plus 1–3 minutes broil)
- Oven temperature: 220 °C (use broil/high for final caramelization)
- Internal doneness temperature: 60–63 °C
Tips for best results
Choose the right fish
Chilean sea bass has a high oil content and large flakes that suit miso well. If it’s unavailable, choose similar-fleshed fish like sablefish (black cod), halibut, or thick cod fillets.
Dry the fish thoroughly
Pat the fillets very dry before searing or glazing. Dry fish yields better sear, reduces splatter, and helps the glaze adhere.
Mind the salt
Miso and soy contribute enough saltiness. Taste the glaze before adding extra salt to the fish.
Glaze consistency
A brushable glaze is ideal. If too thick, add water one teaspoon at a time. If too thin, reduce gently in a small saucepan over low heat for a minute or two.
Watch the broiler
The caramelization step takes seconds. Stay by the oven when broiling and use the oven light to monitor progress.
Use an instant-read thermometer
For precise doneness, aim for 60–63 °C in the thickest part. Fish continues to cook after removal.
Variations to try
Traditional mirin version
If you prefer a more classic Japanese flavor and don’t mind alcohol, replace 1 tablespoon of maple syrup with 1 tablespoon mirin and reduce the rice vinegar by 1 teaspoon. Mirin adds sweetness and a glossy finish.
Spicier glaze
Add ½ teaspoon gochujang or ½ teaspoon chili paste to the glaze for depth and heat. Adjust to taste.
Citrus-miso twist
Stir in 1 teaspoon yuzu juice or finely grated yuzu zest for a bright citrus lift that pairs beautifully with fish.
Gluten-free option
Use tamari instead of soy sauce and confirm your miso paste is gluten-free.
Vegan alternative
Swap the fish for halved, firm tofu blocks: press tofu dry, sear until golden, brush with glaze, and finish under the broiler for a miso-glazed tofu dish.
Serving suggestions and pairings
Sides
- Steamed jasmine or short-grain rice is classic and soaks up the glaze.
- Blanched bok choy, broccolini, or tenderstem broccoli add color and bite.
- Quick cucumber salad or pickled daikon adds acidity to balance richness.
Sauces and condiments
- A small spoonful of pickled ginger on the plate refreshes the palate.
- A drizzle of sesame oil is optional but adds aroma—use sparingly.
Wine and drink pairings
- White wine: a unoaked Chardonnay, Grüner Veltliner, or dry Riesling pairs well—look for crisp acidity to cut richness.
- Non-alcoholic: cold green tea, jasmine tea, or sparkling yuzu soda complement the dish.
Make-ahead, storage, and reheating
Make-ahead glaze
The miso glaze keeps in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and whisk before using.
Storing cooked fish
Store leftovers within 2 hours in the refrigerator and consume within 1–2 days. Because the texture of fish changes on reheating, eat soon for best quality.
Gentle reheating
Reheat in a low oven at 150 °C covered with foil for 6–8 minutes until warm. Avoid microwaving, which can dry the fish and alter texture.
Troubleshooting
My glaze burned under the broiler
Either the fish was too close to the broiler element or the glaze was too sugary. Move the rack slightly lower and broil for shorter intervals, or reduce the final broil time. Watch the broiler closely—it can go from caramelized to burned in seconds.
The fish is dry
Likely overcooked. Use an instant-read thermometer and remove from oven at 60 °C; allow carryover to bring it to target temperature. For very thin fillets, reduce oven time and rely less on broiling.
The glaze is too salty
Next time, reduce soy or miso slightly and add more maple syrup or rice vinegar to balance. For immediate correction, serve with unseasoned rice and bright, acidic sides to balance the salt.
Nutrition notes
Chilean sea bass is rich and calorie-dense compared with lean white fish because of its higher fat content. The miso glaze adds flavor and sodium; consider portion sizes and pair with vegetables and rice to create a balanced plate. For lower sodium, use low-sodium soy or reduce miso slightly.
Final thoughts and serving idea
Simple Miso-Glazed Chilean Sea Bass is a deceptively easy recipe that delivers restaurant-quality results with minimal fuss. The key is balance: a flavorful glaze, short cooking time, and careful monitoring during the final caramelization. Serve the fillets on a bed of steaming rice with bright greens, pickles, and a wedge of lemon or yuzu for contrast. Whether you’re cooking for a special occasion or an elevated weeknight meal, this miso-glazed preparation lets the fish shine while adding layers of savory-sweet complexity.
Simple Miso-Glazed Chilean Sea Bass Recipe
Simple Miso-Glazed Chilean Sea Bass — a quick, elegant seafood dinner featuring buttery, flaky Chilean sea bass brushed with a glossy, umami-rich white miso glaze. Ready in under an hour, this fuss-free recipe is perfect for weeknight dinners or small dinner parties and pairs beautifully with steamed rice and crisp vegetables.
Ingredients
For the Miso Glaze
For the Fish
For Serving / Garnish
Instructions
Prep the Glaze
- In a small bowl combine the white miso paste, maple syrup, soy sauce (or tamari), rice vinegar, sesame oil, grated ginger, and garlic. Whisk until smooth. If the glaze is very thick, add 1–2 tablespoons water, one at a time, until the glaze reaches a brushable, slightly runny consistency. Taste and adjust: add a little more maple syrup for sweetness or a splash more rice vinegar for brightness.
Prepare the Fish
- Pat the sea bass fillets dry with paper towels. Score the skin lightly with 2 shallow diagonal cuts (if skin-on) so the fish cooks evenly and the skin doesn’t curl. Lightly season the flesh side with a small pinch of kosher salt and a little black pepper. Avoid oversalting; miso and soy are salty.
Marinate (Optional but recommended)
- Brush or spoon about half of the miso glaze over the flesh of each fillet. Place the fillets on a tray, cover, and refrigerate for 15–30 minutes (or up to overnight) to let the flavor settle. If short on time, proceed immediately — the fish will still be delicious.
Preheat and Prepare Pan or Sheet
- Preheat your oven to 220 °C with the top heat element (broil/high) active, or set to a high oven roast. If using a broiler, position the oven rack so the fish will sit about 10–12 cm from the heating element. Line a baking sheet with foil and oil lightly or use a wire rack set over the sheet to allow airflow under the fish.
Sear (Optional for extra texture)
- For a firmer skin and richer color, heat a skillet over medium-high heat with 1 tbsp neutral oil. When shimmering, sear the skin side of the fillets for 1–2 minutes until the skin crisps. Transfer the fillets skin-side up to the prepared baking sheet or ovenproof dish. (If you prefer minimal steps, skip searing and bake/broil directly.)
Glaze and Cook
- Brush the remaining glaze evenly over the flesh of each fillet (reserve a tiny amount if you want to brush again after cooking). Place the baking sheet in the preheated oven. Roast at 200–220 °C for about 8–10 minutes, then switch to broil/high for 1–3 minutes to caramelize and deepen color — watch carefully to avoid burning. The fish is done when the glaze is glossy and slightly charred in spots, and the flesh flakes easily with a fork. Aim for an internal temperature of about 60–63 °C, or until opaque and flaky.
Rest and Finish
- Remove the fillets from the oven and let rest 2 minutes. If desired, brush a very light coat of the reserved glaze or a tiny splash of sesame oil for shine. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately with rice and vegetables, and lemon or yuzu wedges on the side.
Stovetop Finish Alternative
- If you prefer not to use the oven, after searing skin-side down, reduce heat to medium-low, flip the fillets to skin-side up, spoon 1–2 tsp glaze on top, cover loosely, and cook 4–6 minutes until cooked through. Remove lid for the last minute to reduce extra moisture so the glaze can thicken.
Note
- Miso types: White (shiro) miso is mild and slightly sweet — ideal for delicate fish. Red miso is stronger and saltier; reduce the amount if using red miso.
- Salt balance: Because miso and soy are salty, keep added salt minimal and taste the glaze before adding more.
- Make-ahead: The glaze keeps up to 3 days refrigerated in an airtight container. Do not marinate fish in miso glaze for more than 24 hours — the enzymes will begin to change texture.
- Substitutions: If Chilean sea bass is unavailable, use cod, halibut, sablefish/black cod, or sea bream — adjust cooking times for thickness.
- Gluten-free: Use tamari in place of soy sauce and confirm miso paste is gluten-free.
- Leftovers: Refrigerate leftovers within 2 hours and eat within 2 days. Reheat gently in a low oven (150 °C) covered with foil for 6–8 minutes to avoid drying.
- Allergies: Contains soy and sesame (if using sesame oil/seeds). Swap sesame oil for neutral oil if avoiding sesame.
- Texture tip: For a silkier glaze, strain the miso mixture through a fine-mesh sieve to remove fibrous bits of ginger/garlic.
