Miso Glazed Sea Bass

**This post contains affiliate links. If you make a purchase through one of the affiliate links I will receive a small commission that helps maintain this blog and will not affect the price you pay. All opinions are my own.**

Something special happened to me yesterday. My local grocery store had sea bass. It doesn’t happen often, I usually have to go to more of a specialty grocer to get this type of thing. But I bought it, I had to. And my absolute favorite way to have sea bass is miso glazed. This glaze give the already rich tasting fish a buttery, creamy and yet crispy glaze that is absolutely to die for. I have used this glaze on just about every type of fish and miso glazed salmon is a regular meal for us, but it is a special treat to have miso glazed sea bass. This recipe will work for just about any type of fish though, I do actually recommend trying it on salmon as well.Miso Glazed Sea Bass | Glitter It Gold

One trick I use to make sure I can quickly throw together these types of things is that I always keep grated ginger in a baggy in the freezer. Peeling and grating ginger can be a pain, but I do it in a big batch so I always have it on hand. Just peel, your ginger, pulse it in a food processor a few times until finely minced. Spread it out onto a sheet pan and freeze for 2 hours before transferring to a freezer bag. Freezing first on a sheet pan ensures that you  don’t get stuck with one giant ball of ginger that would be difficult to measure out and use.

This time I made it I served it with forbidden rice and sesame and lemon roasted bok choy. The fish is really rich and buttery so I like serving it with citrusy veg to balance it out, and I love the texture of forbidden rice too but wild rice would work just as well.

I use miso a lot in my cooking (see Miso Butter Roasted Butternut SquashMushroom Miso Soup with Soba Noodles and Animal Fries- Green Goddess Style). Don’t be intimidated by it. Just buy a mild yellow or white miso, Trader Joes has a great one for those just trying miso for the first time. You can also try this organic one from Amzon Marukome Organic Reduced Sodium Miso, or this one because it is a smaller size Muso Light Sweet Miso, 5.2 Ounce
As you develop a taste for it then you should definitely try out brown and red misos with a more intense flavor profile. I will definitely be sharing more miso recipes, so you should get some now 🙂

This seriously comes out restaurant status, like I don’t like to toot my own horn, but this is one killer recipe. Ask my husband. He’ll agree. And the best part is it’s SO EASY!



Miso Glazed Sea Bass
Print Recipe
This easy miso, garlic, ginger, soy, and sesame glaze sweetened with honey leaves a rich, buttery, and crispy umami crust on sea bass.
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Miso Glazed Sea Bass
Print Recipe
This easy miso, garlic, ginger, soy, and sesame glaze sweetened with honey leaves a rich, buttery, and crispy umami crust on sea bass.
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350F.
  2. Mix all ingredients together (except the fish). Pour over fish in a ziplock bag, squeeze out air and make sure fish is completely coated. Refrigerate overnight (or at least 30 minutes)
  3. Heat canola or vegetable oil over high heat in a heavy bottomed skillet. Once oil is shimmering, sear each side of the fish for no more than 1 minute, until a crust begins to form.
  4. Move to a sheet pan lined with foil and bake for 15-20 minutes depending on the thickness of the fish.
  5. While fish is in the oven, pour the extra marinade into a pot and heat to a boil, reduce to a simmer then reduce until a thick glaze forms. Baste it onto fish halfway through cooking, serve extra sauce on the side.
Share this Recipe