White Miso Baked Chilean Sea Bass
- Ready In:
- 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.
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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!
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<p>I am a mom of 2 beautiful girls! I mostly stay at home, but I work from home too. I am a photographer. I photograph family, children and weddings.</p> <p>A foody pet peeve of mine is picky eaters! I just want to scream across the table at them, It won't kill you to try it... and you might actually like it! LOL!!!</p> <p>My mom is my inspiration for cooking. She had a baking busness when I was a child selling to the most gourmet restaurants and coffee houses. She also was amazing with all other courses on the table! It felt like eating at a gourmet restaurant every night growing up! She also cannot stand a picky eater!</p> <p>My youngest daughter who is 6 now also seems inspired in the kitchen. She is also my foody... her favorite food is sushi! Yep, the raw stuff!</p>