Ingredients:

  • 3 tablespoons white miso paste
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon sake (Japanese rice wine) or dry sherry
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • (2) (6-ounce) Chilean sea bass fillets, skin removed
  • Salt and pepper, to taste
  • Sliced green onions (scallions), for garnish
  • Sesame seeds, for garnish

Instructions:

  1. In a small bowl, combine the white miso paste, mirin, sake or sherry, brown sugar, and sesame oil. Whisk until smooth and well combined.
  2. Pat the Chilean sea bass fillets dry with paper towels. Season both sides lightly with salt and pepper. Place the fish in a shallow dish or resealable bag and pour the miso marinade over them. Ensure that each fillet is evenly coated. Cover or seal and refrigerate for at least 15 minutes; if you have more time, marinating for up to an hour will enhance flavor.
  3. Preheat your oven to broil on high. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
  4. Remove excess marinade from each fillet by gently wiping it off with a paper towel (this helps prevent burning). Place the marinated sea bass on the prepared baking sheet. Broil in preheated oven for about 8–10 minutes until fish flakes easily with a fork and has caramelized edges. Keep an eye on it to avoid burning.
  5. Once cooked through, carefully remove from oven using tongs. Plate each fillet and sprinkle with sliced green onions and sesame seeds before serving.