Miso Butter Chilean Seabass

Name: Miso Butter Chilean Seabass
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Ingredients: 1/2 lbs Chilean Seabass (skinless or skin on); 1/8 tsp Salt; 1/8 tsp Black Pepper; 1 Stalk Green Onion (chopped); 1 tbsp Miso; 2 tbsp Butter; 1 Clove Garlic (grated); 1 1/2 tbsp Japanese Sake; 1/2 tbsp Sweetener (your preferred sweetener)

Recipe Video

If you’re looking for a simple yet impressive dish, my Miso Butter Chilean Seabass is exactly what you need! This easy oven-baked recipe brings restaurant-quality flavor to your kitchen in just 15 minutes, featuring tender seabass glazed with a savory miso butter sauce. With just a few simple ingredients, this failproof recipe will have you serving up a delicious seafood dinner in no time—trust me, you won’t want to miss this one!

Why I Love This Recipe

What I love about this Miso Butter Chilean Seabass recipe is that you can create a restaurant-worthy dish in just 15 minutes, using simple ingredients you likely already have in your kitchen! The seabass is baked to perfection just like in my Miso Black Cod and Japanese Miso Salmon recipe, resulting in a tender and juicy fillet, then topped with my homemade Miso Butter Sauce, which is exclusive and you won’t find it anywhere else but here! It’s the same incredible sauce I use in my Miso Butter Salmon, giving it that rich, umami-packed flavor that’s absolutely irresistible!

This dish is perfect for anyone looking for a quick yet impressive seafood main course that’s easy to make, full of flavor, and guaranteed to wow your guests—serve it over rice with some steamed veggies, and you’re all set! Don’t wait to try it, this is a meal you’ll want to make again and again!

Ingredients

1/2 lbs Chilean Seabass – fresh or properly defrosted Chilean seabass. You can use skin on or skin off depending on your preference. 1/2 to 3/4 inch thick fillets are the ideally cut for baking.
1/8 tsp Salt – sea salt preferred.
1/8 tsp Black Pepper – ground.
1 Stalk Green Onions – fresh and chopped used for garnish and pairing with the sauce.
1 tbsp Miso – awase brown Miso works best but can sub with white miso or red miso. Used as the base flavor of the sauce.
2 tbsp Butter – unsalted, melted.
1 Clove Garlic – freshly grated garlic.
1 1/2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. The sake adds umami notes to the sauce and helps with the consistency.
1/2 tbsp Sweetener – use your preferred sweetener.

🥢 Miso Paste Note

You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. We recommend using Awase Miso for this sauce.

🍶 Mirin Note

While Mirin, can be used to make miso sauce, we’ve modified this recipe to accommodate areas where mirin might not be readily available by adjusting the amounts of sake and sweetener used instead.

Essential Kitchen Equipment

Silicon Baking Mat or Parchment Paper
Toaster Oven (recommend)

Directions

Step 1 Start by boiling out Japanese sake in a skillet for 15-20 seconds.

🍶 Boiling Sake Pro Tip

For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.

Step 2 Combine boiled sake, melted butter, sweetener, grated garlic, and miso paste. Mix until the miso paste is melted and set aside.

🧈 Melting Butter Pro Tip

To melt butter quickly, simply place it in the Microwave for 15-20 Seconds.

Step 3 Pat the seabass dry if needed, then season it with salt and black pepper. Transfer the seasoned seabass fillets to a baking sheet lined with a silicone baking mat and bake at 425°F for 10-15 minutes depending on the thickness until the fish easily flakes off with a fork.

🌡 Internal Temperature Check

For fish, the Safe Internal Temperature is 145°F, but it’s advisable to stop cooking at 140°F to avoid overcooking and maintain juiciness and tenderness.

Step 4 Transfer the cooked seabass onto a serving plate. Brush the miso butter sauce over the top and garnish with freshly chopped green onions. Serve with your choice of sides.

🥢 Sauce Pro Tip

If the butter in the sauce has solidified, just Microwave it for 10-15 Seconds to return it to a liquid state.

Recipe Variations

For a simple variation, you can swap the Chilean seabass with salmon fillets to create my Miso Butter Salmon. This change results in a dish with a similar preparation style but with the distinct flavor profile found in salmon!

Pairing Recommendations

To complement this dish, I recommend pairing it with some Steamed Vegetables drizzled with my Miso Butter Sauce, Toasted Sesame Sauce, or Miso Mayo Sauce. These sauces add a rich, savory layer to the vegetables, balancing the flavors of the seabass perfectly. And to complete the meal, serve it alongside a rich soup like my Cream Corn Soup and a side of rice!

Frequently Asked Questions.

Can I make the miso butter sauce in advance?

Yes, you can prepare the sauce ahead of time. Just store it in an airtight container in the fridge for up to 21 days and reheat before using.

Can I make this recipe with salmon instead of seabass?

Yes, swapping in salmon is a great variation! Follow the same steps and enjoy a delicious Miso Butter Salmon instead.

How do I know when the seabass is done?

The seabass is done when it easily flakes with a fork. It should be opaque and tender inside. If it’s still translucent, give it a couple more minutes.

Storage Tips

To store leftovers, place them in an airtight container and refrigerate for up to 5-7 days. When ready to eat, reheat in the microwave for 30-45 seconds to melt the butter sauce back to a liquid state.

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Watch How To Make It