This Miso Glazed Chilean Sea Bass tastes like something you would eat at a restaurant but only healthier. Many restaurants cook with so much oil and butter, that’s why I love cooking at home. Knowing what goes into our food is so important. I chose to roast the sea bass in the oven as opposed to sear it in a pan. Both ways will taste good but roasting doesn’t require as much oil. The glaze is so tasty and light. Serve it with seared bok choy and my wasabi mashed potato/cauliflower. Enjoy!
Miso Glazed Chilean Sea Bass
- 3 tbsp miso sauce
- 2 tbsp sake
- 1 tbsp sesame oil
- 2 tbsp ginger, grated
- 2 garlic cloves, grated
- 1 (8 oz) Chilean sea bass, cut in half
- sea salt and black pepper to taste
- STEP 1. Preheat oven to 400 F or 200 C.
- STEP 2. In a small bowl, mix the miso, sake, sesame oil, ginger and garlic. Mix well and marinade the Chilean sea bass with it. It can be stored in a bowl or glass contain for an hour in the fridge before baking.
- STEP 3. Line a baking dish with parchment paper and place the marinated Chilean sea bass on top.
- STEP 4. Bake the fish for 10 minutes and broil for 2 minutes, until golden. While the fish is baking, prepare the bok choy.
Seared Bok Choy
- 1 tsp sesame oil
- 1 tbsp extra-virgin olive oil
- 3 bulbs bok choy, cut into quarters
- 3 garlic cloves, thinly sliced (at the very end)
- 1/4 tsp chili flakes
- sea salt and pepper to taste
- fresh lime juice to squeeze on top
- STEP 1. Heat oil in a large skillet over medium heat. Add the bok choy and sauté for 3-4 minutes.
- STEP 2. Add the garlic cloves, chili flakes, season with sea salt and pepper and continue sautéing for another 2-3 minutes while tossing the bok choy so it cooks evenly.
- STEP 3. Squeeze lime juice on top and serve with sea bass.
Tools/Products Used In This Recipe: