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5 from 1 vote

Miso-Marinated Sea Bass Recipe

Prep Time10 mins
Total Time25 mins
Marinating Time8 hrs
Course: Main Course
Cuisine: asian, Japanese
Keyword: miso, miso glazed, nobu
Servings: 4 servings


  • 4 tablespoons shiro (white) miso
  • 2 tablespoons sugar
  • 4 tablespoons sake
  • 4 tablespoons mirin
  • 4 6-ounce pieces sea bass about 1½-inches thick


Marinate Fish

  • Stir miso, sugar, sake, and mirin in a bowl until combined. It should have the consistency of cake batter.
  • Spread the miso mixture all over the pieces of fish, place in a plastic bag or covered container and marinate in the refrigerator anywhere from four hours to overnight.


  • When ready to cook, preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper. This is the easiest method for cleaning after because miso will caramelize and char on the pan.
  • Completely wipe the miso marinade off the fish. You may have to use a paper towel to get as much of it off as possible, but do not rinse with water. Place fish on foil-lined baking sheet, skin-side up.
  • Bake until the edges and some spots on the fish are charred and the fish is opaque and flakes apart easily, about 25 minutes. The total cooking time will depend on the thickness of the pieces of fish.
  • Remove cooked fish from baking sheet with a fish spatula or other very thin spatula, and turn over skin-side down onto serving platter or individual plates.
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Store leftover cooked fish in an airitght container in the refrigerator for up to two days or in the freezer for one month.


Serving: 6ounces