Simple Miso-Glazed Chilean Sea Bass Recipe

Prep Time 15 mins
Cook Time 12 mins
Rest Time 15 mins
Total Time 42 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 220  C
Servings: 2
Best Season: All Seasons
Description

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
  • 3 tbsp white (shiro)
  • 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, if needed)
    • For the Fish
  • 2 pieces 2 Chilean sea bass fillets, 180–220 g each, skin on or off as preferred
  • 1½ tbsp neutral oil (e.g., vegetable or canola) — for searing or brushing
  • kosher salt, a small pinch per fillet
  • freshly ground black pepper, to taste
    • For Serving / Garnish
  • 1 small scallion, thinly sliced (green part)
  • 1 tsp toasted sesame seeds (optional)
  • Lemon or yuzu wedges, to serve
  • Steamed jasmine rice or short-grain rice, and blanched greens (bok choy, broccolini) as sides
Instructions
    Prep the Glaze
  1. 1
    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.
    2. Prepare the Fish
  2. 2
    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.
    3. Marinate (Optional but recommended)
  3. 3
    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.
    4. Preheat and Prepare Pan or Sheet
  4. 4
    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.
    5. Sear (Optional for extra texture)
  5. 5
    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.)
    6. Glaze and Cook
  6. 6
    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.
    7. Rest and Finish
  7. 7
    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.
    8. Stovetop Finish Alternative
  8. 8
    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.
Keywords: miso-glazed, seafood dinner, easy weeknight, elegant seafood
Read it online: https://petitepanini.com/recipe/simple-miso-glazed-chilean-sea-bass-recipe/