Miso-Glazed Chilean Sea Bass

My favorite fish of all time is the chilean sea bass. Does that mean I eat it often? No. Why? Because it's a bazillion dollars usually. At restaurants, you typically have to pay a hefty price tag for an itty bitty piece. Even at Whole Foods, it's an arm and a leg for a pound. Lucky for me (and other sea bass lovers out there), Whole Foods was having a sale for $10 off! While I still paid about $27 for almost a pound, it was the only chance I could buy it and experiment with that beauty of a fish.

While any sea bass is tasty to me, I particularly love it Japanese style miso-glazed. I really didn't want to f*ck up such an expensive piece of protein so I kept the recipe light and simple.

Miso-Glazed Chilean Sea Bass

Prep Time: 1 hour

Cook Time: 20 min

Servings: 2

Ingredients:

• ~12 oz chilean sea bass

• 1/4 cup Mirin (Japanese wine)

• 2 tbsp light miso

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• Pinch of sea salt

• Optional: Sesame seeds (for garnish)

Directions:

• In a shallow bowl, mix together Mirin, miso, soy sauce, sesame oil, sugar, and sea salt, Add sea bass (skin facing up), and marinate for at least 1 hour.

• Preheat oven to 400 degrees F.

• Place marinated sea bass (skin facing down) on a lined baking tray. Drizzle an extra spoonful of marinade on top, and save the rest.

• Bake sea bass for 10 minutes. Take another spoonful of marinade and add on top again. Bake for another 10 minutes (or until meat is flaky).

• Remove from oven. Garnish with sea salt and sesame seeds. Serve warm.