Recipe Instructions:
Ingredients
1/4 c. white or yellow miso paste
1/2 c. mirin
2 tsp. reduced-sodium soy sauce
1 tbsp. neutral oil, such as canola or vegetable
1 tsp. granulated sugar
1 clove garlic, smashed
1 1/2 lb. Chilean sea bass, cut into 4 equal pieces
4 scallions, white and light green parts thinly sliced
Directions
SAVE TO MY RECIPES
Step 1
Place miso in a small bowl. Slowly whisk in mirin until smooth, then whisk in soy sauce, oil, sugar, and garlic.
Step 2
Pour marinade into a 2-quart baking dish. Add the fish and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the fish once.
Step 3
Heat the oven to 425° and place racks in the middle and highest positions. Line a rimmed baking sheet with foil.
Step 4
Place the fish on the prepared baking sheet and roast for 12 to 15 minutes on the middle rack, until the flesh is opaque and flakes easily with a fork.
Step 5
Switch oven to broil on high and move the baking sheet to the top rack. Broil, watching closely, until the edges of the fish start to brown, 1 to 3 minutes.
Step 6
Serve garnished with scallions.
