Miso Marinated Sea Bass

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Miso Marinated Sea Bass

Do you see Chilean sea bass at the store but not sure what to do with it? Try this miso marinated sea bass recipe with a simple overnight marinade that locks in moisture so it comes out plump, buttery, and savory every time.

Prep Time1

Cook Time12

Marinatine Time1

Total Time1 1 12

Course: Main Course

Cuisine: American, Japanese

Keyword: black cod, brine, fish, halibut, marinade, marinara sauce, miso, salmon, sea bass

Servings:

Calories: 363kcal

Author: Ali Mairet

Equipment

instant-read meat thermometer
rimmed baking sheet

Ingredients

Miso Marinade (Enough For 1-3 Pounds Of Fish)

¾ cup miso paste red, yellow, or white
⅓ cup granulated sugar
3 tablespoons mirin
1 tablespoon rice vinegar
3 tablespoons water
1½ pounds Chilean sea bass fillets 4 fillets around 6 ounces each

Instructions

Make The Marinade

In a saucepan, add the miso, sugar, mirin, rice vinegar, and water. Stir and simmer for 3-4 minutes until the miso has incorporated into the sauce.
Turn off the heat. Let it cool to room temperature for 1 hour.

Marinate The Fish

Slice the fish into 4 individual portions, if not already.
Place the fish fillets in a container large enough to cover them in the marinade. A Ziplock bag also works.
Pour the room-temperature marinade over the fish. Rub it into all sides of the fillets. Cover and store in the refrigerator for 18-24 hours.

To Cook

Adjust one oven rack to 5-6 inches below the broiler and a second oven rack in the center of the oven. Preheat to 300℉. Line a rimmed sheet pan with aluminum foil.
Remove the fish and marinade from the refrigerator. Wipe off the extra marinade. Do not rinse it off with water. Place the fish fillets on the lined sheet pan.
Cook on the center rack in the oven for 8 minutes for 1-inch thick fillets. Thicker fish will take 1-2 minutes longer. The internal temperature should be 100-110℉.
Remove the fish from the oven. Turn the broiler on to high. Let it preheat for 10 minutes.
Place the sheet pan of fish on the top rack. Broil the fish until caramelized, and the internal temperature of the thickest piece reaches 130-138℉, when the fish becomes flaky. Check every 2 minutes. Depending on your broiler, this can take 3-5 minutes.
Remove the fish from the oven and serve immediately.

Video

Notes

Don't cook the fish ahead of time. Fish needs to be cooked right before serving.

3-Day Miso Marinated Sea Bass Game Plan:

Day 1: Prepare the marinade. Allow it to cool to 90°F, then store uncovered in the fridge.
Day 2: Anytime after 6:00 p.m., pour the marinade over the fish and store covered in the refrigerator for 18-24 hours.
Day 3: Reverse sear the fish. Preheat the oven. Wipe the marinade off the sea bass. Roast for about 8 minutes using a meat thermometer until an internal temperature of 100-110°F. Remove from the oven and preheat the broiler on high for 10 minutes. Broil for 3-5 minutes until internal temperature is 130-138°F.

Day 3 Example: A 6:30 p.m. dinner.

5:50 PM: Preheat oven for 15 minutes. Wipe the marinade off the sea bass and place it on a rimmed baking sheet.
6:05 PM: Start roasting for around 8-10 minutes.
6:13 PM: Remove from the oven and turn the broiler to high. Preheat 10 minutes.
6:23 PM: Broil the fish for 3-5 minutes until the internal temp hits 130℉.
6:30 PM: Plate and serve.

Total time: 40 minutes

Start oven at: 5:50 PM

To Store: I try not to have leftover cooked fish because it's not the same as when it's just cooked. If you do have leftovers, store cooled sea bass in a covered container in the refrigerator within 2 hours of cooking. Store for up to 1 day.

To Reheat: Wrap in foil or use an oven-safe dish, covered, and reheat in a 350℉ oven for 4-5 minutes. You can also reheat it, covered, in the microwave for 30-second increments until warmed.

Do not freeze marinated fish or leftover fish.

Nutrition