Foodbe
miso magic sea bass
👨🍳 Chefy Tip: Brush the fillets twice — once before they go in, once 90 seconds under the broiler. When the edges of the glaze start to darken before the fish looks done, pull it — the carryover heat finishes the fish without burning the miso. 🍳 Chefy Tip: never leave the broiler unattended.
Serves
2
Prep
10 min
Cook
15 min
Difficulty
Intermediate
Cost
Premium
Calories
350
Carbs
7g
Protein
28g
Fat
22g
Flavor Profile
🐟 Buttery and flaky from the Chilean sea bass
🍯 Sweet and savory from the miso glaze
🍋 Zesty and fresh from the lemon juice
🧄 Aromatic with a touch of garlic
🌿 Earthy and fragrant from the fresh herbs
Ingredients
🐟 2 Chilean sea bass fillets
🍯 2 tbsp white miso paste
🍋 Juice of 1/2 lemon
🧄 1 clove garlic, minced
🌿 1 tbsp fresh cilantro, chopped
🧂 1/2 tsp sea salt
🌶️ 1/4 tsp black pepper
🧴 1 tbsp sesame oil
Shop ingredientsInstructions
01
Whisk together miso paste, lemon juice, garlic, cilantro, salt, pepper, and sesame oil.
02
Brush fillets with the miso glaze and place on a broiler-safe pan.
03
Broil on high 10-12 minutes until fish flakes easily. Serve with cilantro and lemon wedges.
🧬 Food Science
Chilean sea bass, also known as Patagonian toothfish, is a prized fish for its buttery texture. Miso paste, made from fermented soybeans, is rich in probiotics that can support gut health.
Pair It
🥂 A glass of crisp Sauvignon Blanc or green tea complements the umami flavors.
🍽️ Pair with roasted vegetables or steamed bok choy for a clean, balanced plate.