Roasted Miso Chilean Sea Bass
Deliciousness on a plate. Roasted miso Chilean sea bass is a 3 part recipe that is worth all the effort and then some. You start out by dry brining the sea bass with a sugar and salt rub. Once that's completed, then marinating in the all purpose miso marinade. And the final step is roasting to perfection. The preparation is easy, especially if you have your butcher scale the fish. The marinating time can be from 18 – 24 and up to 48 hours. While there are a few steps to creating this recipe, if you find sea bass hard to cook, this recipe makes it easy, even with all the steps. Two biggies to remember: DO NOT use TABLE SALT when making your dry brine. And RINSE ALL THE BRINE OFF OF THE FISH BEFORE MARINADING!As long as you do those two things and cook it at the right temperature you'll knock it out of the park!Click here for the All Purpose Miso Marinade
Equipment
- Large bowl
- Medium size bowl
- Mixing spoon
- Large Pyrex dish
- Gallon Ziploc bag
- Baking sheet covered with foil
Ingredients
- 2 lbs. Chilean Sea Bass, scaled with skin on rinsed and dried
- 1/3 cup miso all purpose marinade and dressing
- 1 cup brown sugar
- 2-4 tbsp kosher salt do not use table salt
- 1 tbsp chili flakes (optional)
- 1 tbsp chili oil
- 2 green onions chopped or 2 tbsp chopped parsley or chives.
Instructions
Make dry brine
- In a medium size bowl mix sugar and kosher salt together and set aside.
- In the dish you are using for the brining, place a thin layer of the brine. Place prepared fish, skin side down on top of the brine.
- Completely cover the fish with the remaining dry brine. Cover with a lid, Saran wrap or foil. Place in the refrigerator for 8-12 hours or overnight. Note: The brining process draws lots of liquid from the fish. This is normal. Make sure your container is large enough to accommodate the brining process.
Miso marinade
- Remove fish from the brine and discard the liquid. Rinse fish thoroughly under cold running water. Make sure all the brine has been removed. Using kitchen paper, pat fish dry and set aside.
- In a gallon size Ziploc bag put 1/3 cup or more of your all purpose miso marinade, add chili flakes and mix in the bag. Add the sea bass to the bag and gently massage all over with the marinade.
- Expel as much air as possible creating a tight seal around the fish. Place it into the refrigerator for 8-12 hours or overnight.
Roasting the sea bass
- Preheat oven to 425°F Place oven rack in the top 1/3 of the oven.
- Lightly grease the covered cooking sheet.
- Remove fish from marinade and discard Ziploc bag. Gently dab off the excess marinade and place the sea bass loins on the prepared cooking sheet.
- Place in the hot oven and roast for 20-25 minutes. You will get a little bit of charring around the edges, this is normal and it adds to the overall flavor, texture and look. The fish is cooked when it's no longer translucent looking, and flakes when gently pulled a part with a fork. Or reaches an internal temperature of 135°
- To garnish sprinkle with chopped green onions.
Video
Notes
Click here to get the recipe for Miso All Purpose Marinade
Nutrition
Serving: 4ServingsCalories: 2615kcalCarbohydrates: 246gProtein: 117gFat: 133gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 399mgSodium: 18012mgPotassium: 710mgFiber: 8gSugar: 220gVitamin A: 4505IUVitamin C: 5mgCalcium: 287mgIron: 6mg
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