Quick and Easy Miso Glazed Sea Bass Recipe 

When you need a dish that’s simple to prepare but packed with rich, bold flavors, miss-glazed sea bass is the way to go. It’s one of those meals that feels fancy enough for a dinner party but doesn’t demand hours of prep or stress in the kitchen.

Featuring a sweet and savory glaze with hints of umami, this dish pairs beautifully with steamed rice, sautéed vegetables, or a crisp green salad.

Miso-Glazed Sea Bass

Indulge in the savory and slightly sweet flavors of miso-glazed sea bass, a Japanese-inspired dish that’s both elegant and easy to prepare. The miso glaze caramelizes beautifully, adding a rich umami flavor to the tender, flaky fish. Pair it with simple sides like jasmine rice or steamed vegetables for a restaurant-quality meal at home.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Japanese

Servings 4

Calories 280 kcal

Equipment

• 1 Baking sheet
• 1 Parchment paper or foil
• 1 Small mixing bowl
• 1 Whisk
• 1 Pastry brush
• 1 Optional: Rice cooker or mandoline

Ingredients

  

• 4 fillets sea bass (about 6 ounces each)
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 2 tablespoons sake or dry white wine
• 1 tablespoon soy sauce
• 1 tbsp honey or maple syrup
• 1 teaspoon sesame oil
• Optional Garnish: Sliced green onions, sesame seeds, lemon wedges

Instructions

 

• Preheat the Oven

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  
• Prepare the Glaze

  In a small mixing bowl, whisk together miso paste, mirin, sake, soy sauce, honey, and sesame oil until smooth. If the glaze is too thick, add a teaspoon of water or sake to loosen it.
  
• Glaze the Sea Bass

  Place sea bass fillets on the prepared baking sheet, skin-side down. Using a pastry brush, evenly coat the top of each fillet with the miso glaze.

  Note: If sea bass isn’t available, this recipe works wonderfully with cod, halibut, or salmon.
  
• Bake the Sea Bass

  Bake the fillets for 12–15 minutes or until the fish is flaky and cooked through. The glaze should slightly caramelize.

  Tip: Use a fork to check doneness; the fish should flake easily.
  
• Optional Broiling Step

  For a more caramelized finish, broil the fish for the last 2 minutes. Keep a close eye to prevent burning.
  
• Garnish and Serve

  Remove from the oven and garnish with sliced green onions, sesame seeds, or a squeeze of fresh lemon juice. Serve immediately.
  

Video

Notes

• Ingredient Substitutions: Swap sake with dry white wine or even apple juice for a non-alcoholic option.
• Glaze Thickness: Add a teaspoon of warm water if the glaze feels too thick to spread.
• Leftovers: Wrap leftover fillets in foil and reheat in a 300°F oven. Avoid microwaving to maintain texture.

Keyword main dish, Miso, Sea BAss

Nutritional Information (Per Serving)

What to Serve With Glazed Sea Bass

 

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To complement miso-glazed sea bass, choose sides that are light yet flavorful. Here are a few easy-to-prepare options:

Steamed Bok Choy with Garlic

This pairs beautifully with the savory fish. Cut bok choy lengthwise and rinse thoroughly. Steam for about 3-4 minutes until tender yet crisp. In a small pan, heat a teaspoon of sesame oil, add minced garlic, and sauté for 30 seconds. Drizzle the garlic oil over the steamed bok choy and sprinkle with sesame seeds for a finishing touch.

Jasmine Rice

Simple and aromatic, jasmine rice is an ideal base to soak up the miso glaze. Rinse 1 cup of rice until the water runs clear, then cook it with 1 ½ cups of water in a rice cooker or on the stovetop.

Once cooked, fluff with a fork and optionally add a tiny drizzle of soy sauce or a pinch of furikake seasoning for added flavor.

Cucumber Salad with Sesame Dressing

For a refreshing side, thinly slice cucumbers (a mandoline works well) and toss them in a dressing made of rice vinegar, a dash of soy sauce, a touch of honey, and a sprinkle of sesame oil. Let it sit for 10-15 minutes to absorb the flavors.

Garnish with toasted sesame seeds for added crunch. These simple sides enhance the dish without stealing the spotlight, creating a balanced and elegant meal.

Leftovers? No Problem

If you have leftovers (rare in my house!), they reheat surprisingly well. Wrap the fillets in foil and warm them in a low oven (around 300°F) until just heated through. Don’t use the microwave, it can make the fish rubbery

The Bottom Line

Making miso-glazed sea bass at home is simple, flavorful, and doesn’t require hours in the kitchen. Trust me, this recipe is bound to impress. Serve it up, enjoy, and don’t be surprised if it becomes a regular on your table.