Best 6 Pan Roasted Miso Marinated Sea Bass Recipes

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Pan roasted miso marinated sea bass is a delectable dish that combines the umami-rich flavors of miso with the delicate texture of sea bass. This exquisite recipe is sure to impress your taste buds with its crispy skin, tender flesh, and explosion of flavors. Whether you're a seasoned chef or a home cook looking to try something new, this guide will provide you with the necessary steps and ingredients to create a culinary masterpiece that will leave you craving for more.

Let's cook with our recipes!

PAN-ROASTED MISO-MARINATED SEA BASS



Pan-Roasted Miso-Marinated Sea Bass image

This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.

Provided by MissGleasonSanchezApostolides

Categories     World Cuisine Recipes     Asian     Japanese

Time 4h35m

Yield 6

Number Of Ingredients 12

¼ cup white sugar
1 tablespoon dark corn syrup
1 ½ teaspoons soy sauce
½ cup sake
¼ cup hoisin sauce
¼ cup white miso paste
¼ cup red miso paste
1 ½ teaspoons minced fresh ginger root
1 clove garlic, minced
1 shallot, minced
5 tablespoons canola oil, divided
6 (6 ounce) fillets sea bass

Steps:

  • Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
  • While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 25.3 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 1.9 g, Sodium 1106.5 mg, Sugar 16.1 g

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

Provided by David Tanis

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

Steps:

  • Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
  • Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
  • Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
  • Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams

MISO-YAKI SEA BASS



Miso-Yaki Sea Bass image

Categories     Fish     Soy     Marinate     Sauté     Dinner     Seafood     Bass     Healthy     Advance Prep Required     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 9

1/4 cup sugar
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons white miso (fermented soybean paste)
2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed
1 1/2 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
4 cups mixed salad greens
1 tablespoon balsamic vinegar
Ingredient info: Mirin and white miso are available at some supermarkets.

Steps:

  • Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day.
  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper. Cook fish skin side down until dark brown and caramelized, about 4 minutes. Turn fish over and cook until just opaque in the center, about 3 minutes longer.
  • Meanwhile, heat remaining 1/2 tablespoons oil in a medium skillet over medium-high heat. Add greens and cook, tossing, just until wilted, about 1 minute. Season with salt and pepper; divide between plates.
  • Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.

WHITE MISO BAKED CHILEAN SEA BASS



White Miso Baked Chilean Sea Bass image

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.

Provided by Momma Jenny

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 310.7, Fat 4.7, SaturatedFat 1.1, Cholesterol 52.9, Sodium 1460.6, Carbohydrate 35.6, Fiber 1.9, Sugar 27.5, Protein 27.9

MISO BUTTER-SEARED SEA BASS WITH ROASTED VEGETABLES RECIPE BY TASTY



Miso Butter-Seared Sea Bass With Roasted Vegetables Recipe by Tasty image

Here's what you need: unsalted grass-fed butter, white miso paste, ginger, garlic, toasted sesame oil, baby potato, kosher salt, freshly ground black pepper, sunflower oil, Chilean Sea Bass, baby bok choys, toasted white sesame seeds

Provided by Rachel Gaewski

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

2 tablespoons unsalted grass-fed butter, softened
3 tablespoons white miso paste
1 tablespoon ginger, grated
3 cloves garlic, grated
1 teaspoon toasted sesame oil
½ lb baby potato, halved
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons sunflower oil, neutral oil of choice, divided
12 oz Chilean Sea Bass, skin on 1 in (2 1/2 cm) thick
2 baby bok choys, thinly sliced
1 teaspoon toasted white sesame seeds, for garnish

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
  • In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
  • Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
  • Roast the potatoes until tender, 10-12 minutes.
  • While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
  • Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
  • Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
  • Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
  • Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 655 calories, Carbohydrate 29 grams, Fat 38 grams, Fiber 3 grams, Protein 47 grams, Sugar 2 grams

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

My friend Yohko put this recipe from Epicurious.com in my "birthday book". Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste).

Provided by Acerast

Categories     Bass

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup sake (Japanese rice wine)
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup miso (fermented soybean paste)
3 tablespoons brown sugar, packed (more or less according to your taste)
2 tablespoons soy sauce
4 -6 ounces sea bass fillets (may substitute salmon or tuna)
2 tablespoons green onions, chopped
2 tablespoons fresh basil, chopped

Steps:

  • Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
  • Add fish; turn to coat with marinade.
  • Cover and refrigerate at least 2 hours and up to 6 hours.
  • Preheat broiler.
  • Place fish on rimmed baking sheet.
  • With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
  • Transfer to individual dinner plates.
  • Sprinkle with green onions and basil; serve.

Nutrition Facts : Calories 153.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 11.7, Sodium 1483.8, Carbohydrate 19, Fiber 1.4, Sugar 11.9, Protein 9.1

Tips:

  • Choose the best fish: Opt for sea bass that is fresh and has a mild, delicate flavor. Look for fish with bright, clear eyes and firm, shiny skin.
  • Marinate the fish: Marinating the sea bass in a flavorful miso marinade helps infuse it with umami and enhances its natural sweetness. Be sure to let the fish marinate for at least 30 minutes, but no longer than 24 hours.
  • Use a hot pan: When pan-roasting the sea bass, make sure the pan is hot enough to create a nice sear on the fish. This will help lock in the moisture and flavor.
  • Cook the fish carefully: Sea bass is a delicate fish, so it's important to cook it carefully to avoid overcooking. Cook the fish until it is just cooked through, about 3-4 minutes per side.
  • Serve the fish immediately: Pan-roasted sea bass is best served immediately, while it is still hot and flaky. Serve with your favorite sides, such as rice, vegetables, or a salad.

Conclusion:

Pan-roasted miso-marinated sea bass is a delicious and easy-to-prepare dish that is perfect for a weeknight meal or a special occasion. The miso marinade infuses the fish with umami and enhances its natural sweetness, while the pan-roasting method creates a crispy skin and a tender, flaky interior. Served with your favorite sides, this dish is sure to impress your friends and family.

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