Ingredients:

  • 1/4 cup white miso paste
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons sake (Japanese rice wine)
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 4 (6-ounce) sea bass fillets (skin-on or skinless)
  • Salt, to taste
  • Green onions, thinly sliced (for garnish)

Instructions:

  1. In a medium bowl, whisk together the white miso paste, mirin, sake, sugar, and soy sauce until smooth.
  2. Place sea bass fillets in a shallow dish or resealable plastic bag.
  3. Pour the marinade over the fish, ensuring each piece is well coated.
  4. Cover with plastic wrap or seal the bag and refrigerate for at least 30 minutes to 2 hours.
  5. Preheat your oven to 400°F (200°C).
  6. Remove fish from marinade and shake off excess; you can lightly pat them dry with paper towels if necessary.
  7. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  8. Place marinated sea bass fillets on prepared baking sheet skin-side down if using skin-on fillets.
  9. Bake in preheated oven for about 12–15 minutes or until fish flakes easily with a fork.