Ingredients:

  • 1/4 cup white miso paste
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons sake (or dry white wine)
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • Four (6-ounce) Chilean sea bass fillets, skinless
  • Salt and black pepper, to taste
  • Olive oil, for cooking
  • Sliced green onions for garnish
  • Sesame seeds for garnish

Instructions:

  1. In a medium bowl, whisk together the white miso paste, mirin, sake, sugar, and soy sauce until smooth. Set aside.
  2. Pat the Chilean sea bass fillets dry with paper towels. Season both sides lightly with salt and black pepper. Place the fillets in a shallow dish or sealable plastic bag. Pour the miso marinade over them, ensuring they are well coated. Cover or seal and refrigerate for at least 30 minutes; ideally up to overnight for maximum flavor.
  3. Preheat your oven to broil (high setting). Line a baking sheet with aluminum foil or parchment paper for easier cleanup.
  4. Remove marinated fish from refrigerator and let sit at room temperature for about 10 minutes. Arrange fillets on prepared baking sheet skin-side down (if applicable). Drizzle lightly with olive oil. Broil in preheated oven for about 8–10 minutes or until fish is cooked through and has a nice caramelized top. The internal temperature should reach around 145°F (63°C).
  5. Carefully remove from oven and allow resting for a couple of minutes before serving. Garnish with sliced green onions and sesame seeds if desired.
  6. njoy!