• Before You Start…Please note that this recipe requires at least overnight marinating time. 

  Gather all the ingredients.
  
• Clean 2 fillets MSC-certified Chilean sea bass with a paper towel soaked in 2 Tbsp sake.
  

To Marinate

• In an airtight container that you‘ll use to marinate the fish, combine the marinade ingredients: ¼ cup miso, ¼ cup mirin, and 1 Tbsp sake.
  
• Mix well and make sure the miso is completely dissolved.
  
• Add the fish fillets to the container with the marinade. Cover and store in the refrigerator to marinate overnight.
  
• With your fingers, remove the marinade from the fish completely. Do not leave excess miso on the fish as the marinade burns easily. Place the fish skin side up on a baking sheet lined with foil (for broiling) or parchment paper/a silicone mat (for baking).

To Broil (recommended)

• Preheat the broiler* for 3 minutes with a rack placed about 6 inches (15 cm) away from the top heating element (in the middle position). Broil on Medium/High for 8–10 minutes (depending on the thickness of the fish) or until the surface is blistered and browned a bit. You do not need to flip it. *Typical broiler settings: Low: 450ºF/232ºC; Medium: 500ºF/260ºC; and High: 550ºF/288ºC. I use Medium (6 inches or 15 cm away) or High (8 inches or 20 cm away).

To Bake (optional)

• Preheat the oven to 425°F (218ºC) with a rack placed in the middle position. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15–20 minutes. You do not need to flip it.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for 2 weeks.