Originally posted May 20, 2021

pan-seared miso-glazed sea bass

pan-seared miso-glazed sea bass by joanie


  • 1 lb Chilean sea bass fillet
  • 2 tbsp white miso
  • 1 tbsp dry sake
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar
  • 1/2 tsp kosher salt
  • 1 tsp canola oil


Preheat oven to 450º.

Whisk together the miso, sake, soy sauce, sugar, and salt. Slather the sauce on both sides of the sea bass. Marinate for up to a day.

Heat oil in a cast iron skillet over high heat. Sear the sea bass skin-side down. Once it chars, put the skillet in the oven and bake on the medium rack for 25-30 minutes until the top has a nice deep color.


1 hour



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