Ingredients:

  • 4 tablespoons white miso paste
  • 2 tablespoons sake (Japanese rice wine)
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon sugar
  • 2 fillets of sea bass (approximately 6 ounces each, skin-on)

Instructions:

  1. [Prepare the Marinade:] In a medium bowl, combine the white miso paste, sake, mirin, and sugar. Whisk together until smooth and thoroughly blended.
  2. [Marinate the Sea Bass:] Place the sea bass fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fish
  3. [Preheat Oven:] Preheat your oven to broil (high heat). If you have a convection setting on your oven, use it for even cooking.
  4. [Prepare Baking Sheet:] Line a baking sheet with aluminum foil for easy cleanup and lightly grease with cooking oil or non-stick spray.
  5. [Broil the Fish:] Remove sea bass from marinade and let any excess drip off (do not rinse). Place fillets skin-side down on prepared baking sheet. Broil in preheated oven for about 8–10 minutes or until fish is cooked through and slightly caramelized on top; internal temperature should reach around 145°F (63°C).
  6. [Serve Immediately:] Carefully transfer fillets onto plates using a spatula.
  7. [Garnish if Desired:] You can garnish with thinly sliced green onions or sesame seeds if desired.