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One of my favorite hot dishes served at the famous Nobu restaurant is their Miso Glazed Black Cod. I happen to love miso in all forms, but this dish really makes it shine. The combination of the sweet miso and the salty fish makes this dish addictive.

Since I am not a huge cod fan (unless it’s for fish n chips), I wanted to try recreating Nobu’s famous dish with Chilean Sea Bass. I love the skin on a Chilean Sea Bass – especially when you crisp it up well under a broiler or by searing it.

This is a super easy recipe that will definitely wow your guests.


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Miso Glazed Chilean Sea Bass

Umami flavored Sea Bass Cooked to perfection

Author Category: Seafood Prep Time:
Cook Time:
Total Time:
Serving Size:
Serves 4
  • 1/4 Cup Sherry Cooking Wine (or you can use Sake)
  • 1/4 Cup Mirin
  • 3 T Granulated Sugar
  • 1/4 Cup White Miso Paste
  • 4 8 ounce Chilean Sea Bass Filets (skin on)
  • In a small saucepan, combine your sherry, mirin and sugar and bring to a boil. Cook for 2 minutes to burn off the alcohol and to dissolve the sugar. Remove from heat and whisk in your miso until it's combined and smooth. Allow to cool completely.
  • Once the miso mixture has cooled, place your Sea Bass in a tupperware and pour the miso marinade over it. Place in the fridge and marinate at least an hour.
  • Turn on your broiler to hi. Place the fish, skin side up on a baking sheet and pour some of the excess miso glaze on top. Cook under the broiler for 5 minutes until the skin is crispy and slightly blackened. Turn the oven down to 400 degrees and cook the fish about 7 more minutes. Serve hot.
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