24 hours before you’ve decided to prepare your Chilean Sea Bass, remove from freezer and place in your refrigerator to fully defrost. Once defrosted, take your Chilean Sea Bass out of your refrigerator 15 minutes before cooking and allow it to come to room temperature. Do not attempt to defrost your Chilean Sea Bass at room temperature or under running water.


  1. (2) Chilean Sea Bass Filet
  2. 2 Tbsp. olive oil
  3. Salt and pepper


  • 2 Tbsp. Miso
  • 2 Tbsp. honey
  • 1 Tbsp. rice vinegar
  • 1 tsp. garlic, minced
  • 1 tsp. garlic, minced
  • ½ tsp. soy sauce
  • ½ tsp. chili paste, hot sauce, sriracha (Optional)
  • ½ Tbsp. cilantro, chopped for garnish


  1. Add all ingredients of glaze to bowl and mix well to combine. Set aside.
  2. Pat fully defrosted Chilean Sea Bass dry and add to a shallow baking dish. Cover with glaze and allow to marinade in refrigerator for 3-6 hours.
  3. After your Chilean Sea Bass has marinated remove from refrigerator remove from marinade and place on baking sheet. Discard marinade.
  4. Preheat oven to 350° Once heated, place your Chilean Sea Bass in oven and cook for 15-18 minutes, turning once halfway through. Cook to an internal temperature of 140°F
  5. Remove sea bass to a plate, and if desired, garnish with chopped cilantro.

Chef’s Tips

  • Serve this sea bass with steamed rice and sauteed vegetables.
  • Flake sea bass and serve in flour tortilla with shredded lettuce, cilantro, pickled vegetables, and salsa.