Name: Baked Chilean Sea Bass
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1/4 c. white or yellow miso paste -; 1/2 c. mirin -; 2 tsp. reduced-sodium soy sauce -; 1 tbsp. neutral oil, such as canola or vegetable -; 1 tsp. granulated sugar -; 1 clove garlic, smashed -; 1 1/2 lb. Chilean sea bass, cut into 4 equal pieces -; 4 scallions, white and light green parts thinly sliced -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chilean Sea Bass

1. 1/4 c. white or yellow miso paste -

2. 1/2 c. mirin -

3. 2 tsp. reduced-sodium soy sauce -

4. 1 tbsp. neutral oil, such as canola or vegetable -

5. 1 tsp. granulated sugar -

6. 1 clove garlic, smashed -

7. 1 1/2 lb. Chilean sea bass, cut into 4 equal pieces -

8. 4 scallions, white and light green parts thinly sliced -

How to cook deliciously - Baked Chilean Sea Bass

1. Stage

Place miso in a small bowl. Slowly whisk in mirin until smooth, then whisk in soy sauce, oil, sugar, and garlic.

2. Stage

Pour marinade into a 2-quart baking dish. Add the fish and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the fish once.

3. Stage

Heat the oven to 425° and place racks in the middle and highest positions. Line a rimmed baking sheet with foil.

4. Stage

Place the fish on the prepared baking sheet and roast for 12 to 15 minutes on the middle rack, until the flesh is opaque and flakes easily with a fork.

5. Stage

Switch oven to broil on high and move the baking sheet to the top rack. Broil, watching closely, until the edges of the fish start to brown, 1 to 3 minutes.

6. Stage

Serve garnished with scallions.