Ingredients:

  • ¼ cup (60 ml) sweet white miso paste
  • 2 tablespoons (30 ml) sake
  • 2 tablespoons (30 ml) mirin
  • 1 tablespoon (15 ml) sugar
  • 2 (6 oz or 170 g) seabass fillets, skin-on
  • Thinly sliced green onions (for garnish, optional)
  • Sesame seeds (for garnish, optional)

Instructions:

  1. In a mixing bowl, combine sweet miso paste, sake, mirin, and sugar. Whisk until smooth and well blended.
  2. Place seabass fillets in a baking dish or resealable plastic bag. Pour the marinade over the fish, ensuring it is fully coated. Refrigerate for at least 24 hours.
  3. Preheat your oven to 400°F (200°C).
  4. Heat a non-stick skillet over medium-high heat. Remove the fish from the marinade, allowing excess to drip off. Place the fish skin-side down and sear for 3-4 minutes.
  5. Transfer the skillet directly to the preheated oven. Bake for an additional 7-8 minutes, or until the fish is opaque and flakes easily.
  6. Remove from the oven, let rest for a minute, then garnish with sliced green onions and sesame seeds. Serve immediately.