Miso Marinated Sea Bass Recipe


We hosted a 5-course formal dinner last night, and for the main entree, I served a duo of filet mignon and pan-seared seabass. I previously marinated the sea bass in a combination of miso paste, lime juice, cumin, cayenne pepper and turmeric.

Seabass is such a delicate and exquisite fish that you don’t need to do anything extra. Just make sure to form an outer crust while pan-searing the fish and complete the cooking in the oven. It’s as simple as that!

1. Info for Miso Marinated Sea Bass Recipe

  • Cook Time: 40 min
  • Total Time: 1 hr 20 min
  • Servings: 6
  • Calories: 287 kcal

2. Ingredients for Miso Marinated Sea Bass Recipe

  • 6 (6 to 8-ounce) medallions of sea bass, boneless
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon kosher salt
  • 1 teaspoon horseradish mustard
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon honey
  • juice of 1 lime
  • 1 teaspoon white miso paste
  • 3 tablespoons olive oil

3. Directions:

  1. Preheat the oven to 375°F.
  2. In a bowl, dissolve the miso paste in lime juice. Add 2 teaspoons ginger garlic paste, all the spices and honey. Set aside.
  3. Clean and skin the sea bass. Pat dry using paper towels. Place the fish in a  small, deep dish. Season with the spices, kosher salt and mustard. Spread the mixture all over the fish. Drizzle with 1 tablespoon of olive oil. Chill in the refrigerator for 30 minutes.
  4. Remove the fish from the refrigerator and bring it back to room temperature. Remove the fish from the dish and pat dry one more time.
  5. In a non-stick pan that can be used in the oven, heat 2 tablespoons of oil and add 1 teaspoon ginger garlic paste. Cook for a minute until fragrant. Add the fish and sear it. Using a silicone brush, baste the fish with the marinade. Cook for about 5 minutes. Flip the fish using a large spatula. Cook for another 3 minutes.
  6. Immediately transfer to the oven. Spoon the remaining marinade over the fish and roast for 8-10 minutes. The marinade should be totally absorbed. Change the oven setting and broil for 2-3 more minutes.
  7. I served the fish on a bed of mashed rutabaga and sugar snap peas.
  8. Bon appétit!

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