Prep 5 mins
Cook 10 mins
I got this recipe from my favorite Japanese restaurant. It is so simple and soooo deliscious! I did have to go to the Asian market to get a few ingredients though.
- 4 sea bass fillets, Chilean
- 1⁄2 cup white miso
- 1⁄2 cup sugar
- 1⁄4 cup mirin (sweet cooking seasoning)
- 1⁄4 cup cooking wine (the exact ingredient is "Rice Cooking Wine," but the site won't accept that)
- 2 teaspoons lemon juice
- mix all ingredients.
- marinade sea bass overnite in fridge.
- preheat oven to 400.
- set fish on counter and bring to room temp before cooking.
- remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
- If you want the top to brown, put it in the broiler for just a couple minutes.
This was really good though we didn't really taste much of the marinade in the fish (but it made it brown very nicely). I had a thick, 1 1/2", round filet of chilean sea bass and so I poked holes in it with a fork to let the marinade seep in. I did not wipe off the marinade, just let it drain away and then placed it in the baking pan. I proceeded as per the directions....baked it, then broiled a bit. It colored up nicely and was very tasty. I'll make this again but may tinker with it. Thanks Nenny!