Pan Roasted Miso Marinated Sea Bass Recipes

Steps:

• Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
• While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6
• In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
• Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
• Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
• When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
• Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
• Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

Steps:

• Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
• Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
• Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
• Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Steps:

• In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.

Steps:

• Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day.
• Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper. Cook fish skin side down until dark brown and caramelized, about 4 minutes. Turn fish over and cook until just opaque in the center, about 3 minutes longer.
• Meanwhile, heat remaining 1/2 tablespoons oil in a medium skillet over medium-high heat. Add greens and cook, tossing, just until wilted, about 1 minute. Season with salt and pepper; divide between plates.
• Add vinegar to same skillet and cook, stirring constantly, until thickened, about 30 seconds; drizzle reduced vinegar over greens. Top with fish.

Steps:

• Place fish fillets in a large food storage bag or bowl; set aside.
• To make your marinade.
• Combine miso, sake, sugar, ginger & olive oil in a medium bowl.
• Add marinade to the sea bass; seal and refrigerate at least 4 hours.
• Then to make your Mango vanilla sauce.
• Puree the peeled, diced mango, melted butter, whipping cream, vanilla extract, salt & pepper to taste in a blender.
• Refrigerate this sauce until ready to use.
• Place a baking pan on a rack positioned in the center of the oven.
• Heat oven to 450 degrees. Heat baking pan about 10 minutes.
• Remove pan; spray with cooking spray.
• Remove fillets from the marinade, place onto the baking pan.
• Heat broiler and broil fillets until cooked through and top is beginning to look crusty and charred, about 8-10 minutes.
• Remove fillets from oven; then transfer to a plate.
• Spoon about 2 Tblsp. of your prepared Mango Vanilla Sauce over your fish.
• Garnish with green onions and sesame seeds.

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag 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.
• 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 until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
• In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
• Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
• Roast the potatoes until tender, 10-12 minutes.
• While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
• Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
• Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
• Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
• Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
• Enjoy!

Steps:

• mix all ingredients.
• marinade sea bass overnite in fridge.
• preheat oven to 400.
• set fish on counter and bring to room temp before cooking.
• remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
• If you want the top to brown, put it in the broiler for just a couple minutes.