Miso Sea Bass with Miso Beurre Blanc

Miso Sea Bass with Miso Beurre Blanc

This was hands-down my favorite dinner I made this week. It’s inspired by the miso black cod at Nobu, but since my local grocery store didn’t have black cod, I used sea bass instead. Honestly, I think sea bass is better: richer, more tender, and super buttery (though yes, way more expensive). The miso glaze caramelizes beautifully under the broiler, and the miso beurre blanc adds this velvety, umami-packed sauce that makes the whole dish feel restaurant-worthy.

Here’s how to make it:

Tips & Tricks

• Cool the marinade: Don’t pour it hot over the fish. It’ll start cooking it and ruin the texture.

• Marination time: Overnight is ideal, but you can marinate for up to 2 days for a deeper flavor.

• Broiling tips: Keep a close eye! The broiler can go from perfect to burnt fast. Watch the top of the fish for golden brown and a little char.

• Fish options: Sea bass is my go-to for this recipe, but black cod or Chilean sea bass would work.

• White vs. Red Miso: White miso is preferred for its buttery, mild flavor, but if all you have is red miso (like I did), it works too. Just expect a bolder, more pronounced taste.

Beure blanc tips and tricks

• Always use cold butter.

• Lower the heat when adding butter, vinegar makes the sauce prone to breaking.

• Whisk constantly to help the emulsion form and stay smooth.

• If you’re nervous about breaking the sauce, add a bit of cream to stabilize it. Traditional