This miso sea bass is inspired by one of my favorite restaurant Nobu. It is so addicting and totally melts in your mouth.

If you want to eat something that is packed with flavor and light on your stomach then you need to try this miso cod! It is one of my favorite go to dish on the weekends and it’s really easy to prepare and cook. All you have to do is marinade and broil for about 10 minutes and that’s it! (doesn’t it sound too good to be true?!)

I personally only get sea bass once in a while since it does contain a higher amount of mercury, but unfortunately, it is such a delicacy in the US that they are currently overfished and if you want to help sea bass from going extinct(which is predicted to be in 5 years!), then try to consume it only once in a while as a treat, try a vegan version with my Vegan Curry Bowl with Miso Cod(made from tofu) recipe, or try haddock if you really cannot live without seafood and want something that has similar texture to sea bass.

Now let’s learn about the ingredients in this dish and some of the benefits that it provide and how it effect our body as well as things to look out for specific to your personal condition if it applies.

DISCLAIMER ALERT! All posts are not intended to treat or override the decision to see your personal doctor and physician. I strongly advise everyone to discuss any serious condition with your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am only here to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference section.
BENEFITS:

Sea Bass:

  • High in protein and omega-3 fatty acid.

Miso Paste:

  • Improves gut health as that it’s a fermented product.
  • May boost immunity.
  • Helps in reducing LDL cholesterol.
THINGS TO KNOW:
  • This dish should only be enjoyed on an occasional especially for those watching their sodium intake as that this dish can be on the saltier side.
  • Sea bass contains higher level of mercury, so only consume it occasionally.
  • By reducing the intake of sea bass, you are also helping it from being overfished commercially.

References:

—. “What Is Miso? 6 Profound Benefits, Including for the Gut.” Dr. Axe, 1 July 2019, draxe.com/nutrition/what-is-miso.

Rating: 5 out of 5.

Miso Sea Bass (GF+Oil Free)

This miso sea bass is inspired by one of my favorite restaurant Nobu. It is so addicting and totally melts in your mouth.
Course Main Course
Cuisine Japanese
Keyword Oil Free
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 Servings
Author Yu-Hua Golnick

Ingredients

Marinade

  • 5 tbsp sake
  • 5 tbsp mirin
  • 3 tbsp gluten free soy sauce
  • 6 tbsp brown sugar
  • 5 tbsp miso paste

Sea Bass

  • 4 4oz chilean sea bass or haddock
  • green onion, seasame seed to garnish (optional)

Instructions

Marinade

  • Whisk together the marinade ingredients. Place the sea bass in a large container and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.

Sea Bass

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler for about 9-10 minutes. Sprinkle with chopped green onions or sesame seed and serve with some vegetables and wild rice for a healthy and complete meal.

Notes

  • If you would like to make this more often but still wants to help sea bass from commercially overfishing, then try haddock, since it has a similar texture and feel. 

If you have tried out this recipe, feel free to tag me @brainbeautybody for a chance to get featured. I also would love it if you comment below and let me know if you have made any substitutions and how it turned out for you!

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