* THIS RECIPE NEEDS TO BE PREPPED THE NIGHT BEFORE *
- Clean 1lb sea bass with paper towel soaked in sake cooking wine
- In a flat deep dish that would fit your fish mix 1/4C white miso paste, 1/4C mirin & 1T sake
- Once mixture is blended well lay fish skin side up
- Wrap in tin foil or cover with lid & refrigerate overnight (or up to 2 days)
- When ready to bake preheat oven to 400degrees – remove & wipe off excess miso mixture from fish
- Let bake for 20-25minutes or until fish has golden char
TASTES LIKE BUTTER, this fish seriously tasted like butter! Have you ever ordered miso glazed sea bass from a restaurant? If you have then you know what I am talking about & if you have never, then get on the band wagon & try it out! Such a quick prep & super easy to put together for a meal. I will be serving this at our next dinner party for sure!
Served with whole wheat udon noodles & a bok choy mushroom mix (garlic, ginger, red pepper flakes & braggs steamed)
Find the original recipe here.
Nutritional Info Per Serving for Fish & Miso Paste* (Serves 2): 300 calories – 2 grams of fat – 21 carbs – 32 grams of protein * The above nutritional facts include skin & the usage of all the miso mixture
Thank you so much for trying this recipe and linking back to me. 🙂 I’m happy to hear you enjoyed it. Going to share this on my fan page. Thank you!
JustOne – It was delicious, thanks for sharing!
-SS