Easy Baked Miso Sea Bass (Japanese Izakaya-Style Recipe)

Easy Baked Miso Sea Bass Recipe (Japanese Izakaya-Style)

Cooking time : 30 mins

I recently recreated one of my favorite izakaya dishes right in my kitchen: Baked Miso Sea Bass. Inspired by the delicate yet robust flavors I savored during a night out, this recipe captures that deliciously caramelized miso glaze and flaky fish tenderness. The best part? You can make it at home with minimal prep, pantry staples, and a quick oven bake.

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Why You’ll Love This Baked Miso Glazed Sea Bass

Baked miso-marinated fish turned popular at Japanese izakayas offers a satisfying balance of sweetness, umami, and subtle smokiness. Sea bass, or “suzuki” in Japanese, is perfect for this style because of its flaky texture and mild flavor that absorbs marinades beautifully. My version brings that restaurant-quality flavor to your table,no special equipment needed, just an oven and a simple marinade.

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Ingredients for Miso Sea Bass

• Sea bass fillets 150–200 g
• Vegetables – What you want! For example, sliced bell peppers, zucchini, mushrooms, asparagus, carrots, etc. (about 2 cups total). We used Perilla leaf, oyster mushrooms, garlic
• 2 tbsp soybean paste (miso) – use white or yellow miso for mild sweetness

But I used just Korean traditional miso!

• 2 tbsp cooking wine – sake or mirin works well
• 2 tbsp sugar – brown sugar adds depth, but white works too
• 2–3 tbsp oil – neutral oil like canola, plus extra for brushing veggies
• Optional garnishes – sesame seeds, chopped green onions, lemon wedges

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How to Make Baked Miso Sea Bass at Home

Step 1: Whisk Together the Miso Marinade

1. In a small bowl, whisk together:
   • 2 tbsp miso, 2 tbsp cooking wine, 2 tbsp sugar
2. Stir until the sugar dissolves and the marinade is smooth and glossy.
3. Taste test: it should be sweet, slightly salty, and fragrant. Adjust if needed,add more sugar for sweetness, or a splash more cooking wine for acidity.

Tip: If you prefer deeper flavor, mix in 1 tsp grated garlic or ginger,but keep it simple for that clean izakaya vibe.

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Step 2: Prep Your Sea Bass Fillets and Vegetables

• Rinse and pat dry the sea bass fillets.
• Chop vegetables into bite-sized or strips for easy roasting.
• Spread veggies in a single layer in an oven-safe dish, drizzle with oil and season lightly with salt and pepper. Toss to coat.

This base ensures moisture and flavor around the fish while it roasts.

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Step 3: Brush with Marinade and Arrange on Baking Dish

• Drizzle or brush a thin layer of oil on both sides of each fillet,this prevents sticking and helps the marinade adhere.
• Use a silicone brush to evenly coat each piece of fish and vegetable surface with the miso marinade. Make sure every nook is covered, especially the edges.

Want more flavor? Save a little marinade to drizzle halfway through baking!

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Step 4: Bake the Sea Bass in the Oven

• Preheat your oven to 350°F (175°C).

Recommended but, I skipped it!

• Arrange the fish on top of the vegetables, skin-side down if applicable, so vessels catch the juices.
• Bake for 12 minutes, then carefully flip each fillet and baste with extra marinade if available.
• Bake for another 12 minutes (total ~24 minutes).
  • Fish is done when it flakes easily and the marinade is caramelized without charring,adjust time if fillets are thicker or thinner.

Tip: Watching carefully around 20–22 minutes avoids overcooking; the marinade should glisten and form golden edges without burning.

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Step 5: Let It Rest, Then Garnish and Serve

• Remove dish from oven, let it rest for 2–3 minutes,this helps juices stay in the fish.
• Carefully transfer each fillet and veggies to plates.
• Garnish with sesame seeds, green onions, and a lemon wedge for a bright finish.
• Serve with steamed rice, simple miso soup, or light soba noodles for a full izakaya-style dinner.

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What Makes This Oven Baked Miso Sea Bass So Good?

• Balanced umami: miso + cooking wine + sugar = caramelized, savory glaze
• Minimal prep: mix, brush, bake,no need for grilling or special equipment
• Oven-roasting method keeps fish moist without mess
• Dish versatility: works with cod, snapper, salmon; add asparagus or potato if you like

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Customization Tips and Ingredient Swaps

• Fish options: substitute with cod, halibut, red snapper, or salmon
• Miso variants: use darker miso (red or mixed) for richer flavor; reduce sugar if it’s very salty
• Add aromatics: grated ginger or garlic adds warmth
• Soy sauce layer: thinly brush lightly with soy sauce halfway through baking for extra sheen
• Roasted vegetables: use eggplant, broccoli, or cauliflower for more substance

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How to Tell If Sea Bass Is Fully Cooked

• Flakes easily with fork but is still moist inside
• Top glistens and edges show caramelization,not char
• Internal temperature ~140–145°F (60–63°C)

Overcooking results in dryness,start checking at minute 20.

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Storage and Make-Ahead Tips for Sea Bass

• Make marinade ahead: prepare up to 3 days before storing in fridge
• Store leftover cooked fish in airtight container up to 2 days; reheat gently in oven or skillet
• Vegetables also reheat nicely; toss in skillet until warmed

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When to Make This Baked Sea Bass Recipe

• Weeknight dinners when you crave flavorful fish
• Casual dinner parties or date nights with a Japanese twist
• Meal prepping,assemble tray, bake when ready

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What to Serve with Miso Baked Sea Bass

Side Dish	Why It Works
Steamed white rice	Lets fish flavors shine
Miso soup	Keeps meal comforting but light
Pickled cucumber salad	Cleansing crunch & acidity
Sautéed greens	Adds freshness and texture
Glass of sake or white wine	Complements sweet-savory glaze

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Something went wrong?

• Edges burning? Lower oven to 325°F or reduce bake time
• Thin fillets? Start checking by 15 minutes total
• Lack of gloss? Add ½ tsp honey or a splash of oil before finishing

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Final Thoughts on This Miso Glazed Sea Bass Recipe

This Baked Miso Sea Bass recipe brings that cozy izakaya flavor into your kitchen with ease. The sweet-savory tare-style glaze, paired with tender fish and oven-roasted vegetables, feels elegant yet approachable. It’s perfect for when you crave Japanese comfort food without going out.