Miso-Glazed Sea Bass or Black Cod

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I first encountered this sea bass recipe about 13 years ago at this fantastic Japanese restaurant in Dallas called Tei Tei Robata bar. The restaurant is still open and still sells this melt-in-your-mouth dish.  This dish is easy and delicious and you should be able to find all the ingredients at a Whole Foods or other specialty store. I know that sea bass can be difficult to find, so you could also substitute black cod or even halibut. I love to serve this with soba noodles and baby bok choy that I have sauteed with sesame oil and red pepper flakes.  It is easy enough for every-day cooking and elegant enough for a dinner party. Enjoy!


½ cup white miso
¼ cup mirin
¼ cup sake
3 Tbs. sugar
1 tsp. peeled and finely grated fresh ginger
4-6 sea bass (or black cod) fillets – about 6 oz each


In a shallow baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth. Add the sea bass and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.

Preheat the broiler. Remove the seas bass (or cod) from the marinade, reserving the marinade. Please the fillets on a broiler pan and broil 3 inches from the heat source until browned with crusty edges, about 4 minutes. Turn, brush with the reserved marinade and broil until browned on the other side, 3 to 4 minutes. The fish should flake when touched with a fork.


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