Culina Adventum: Ginger Miso Sea Bass

This is Jenny's absolute favorite fish. I don't do a whole lot of frying of fish and I swear that an oversized toaster oven is the best tool for cooking a nice filet. Sea bass is buttery and thick. It has a robust, decadent flavor. I love it, but I can't find any way to cook it that doesn't turn out Asian somehow. Go figure.

Anyway, this is a fantastic marinade that is super simple and would taste great on almost any fish you want to try.

Ingredients:

1 lb. sea bass filet
1 tbsp yellow miso
1 tbsp soy sauce (I use reduced sodium.)
1 tbsp mirin (sweet rice wine for cooking)
1 tsp olive oil
1 tsp toasted sesame oil
1 tsp lemon juice
3 cloves garlic
1-inch piece of fresh peeled ginger
black sesame seeds (white will do too!)

Method:

Rinse and pat dry your fish. Blend all ingredients in your blender, food processor, or magic bullet type contraption until smooth and creamy.

Coat the fish and pop it in your oven (or toaster). Cook at 350 degrees for 20-30 minutes.

Keep a careful eye on the fish, this marinade can burn easily. After about half the cooking time, sprinkle the fish with the sesame seeds and return to the oven.

The fish is done when it puffs up, is golden and toasty brown, juices run clear, it separates easily with a fork, and takes little effort to remove the flesh from the skin. You will love this. Yum!

I served it with a simple salad of baby arugula, cherry tomatoes, kalamata olives, and shaved parmesan. I prefer simple olive oil and vinegar and don't forget the fresh cracked black pepper.