Miso Sake Chilean Sea Bass

---

MARINADE

• 3 Tbsp mirin
• 3 Tbsp sake
• ½ cup white miso paste
• ⅓ cup sugar

• 6 (4-oz pieces) Chilean sea bass
• Vegetable oil

---

Prepare the marinade 4 hours prior to cooking: In a small saucepan over moderate heat, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Remove the marinade from heat and let cool.

Pat the Chilean sea bass portions dry with a paper towel. Place the fish in a large shallow bowl, add the marinade and turn to coat. Cover and refrigerate for 4 hours.

Preheat the oven to 425 F. Coat a sheet pan with vegetable oil. Lightly wipe off excess marinade from the fish. Add the fish to the pan and bake for 20 to 25 minutes, until the sea bass is caramelized and flaky, and internal temperature reaches 145 F. Makes 6 servings.

Tip: Serve with jasmine rice garnished with parsley.