Pan-Seared Chilean Sea Bass with Miso-Glaze and Scallions

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate Chilean sea bass pan-seared and finished with a savory-sweet miso glaze, garnished with fresh scallions for a refined Japanese-inspired seafood dish. This Japanese-inspired seafood recipe, ready in about 20 minutes, pairs Chilean sea bass fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Japanese cuisine 370 cal/serving

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Ingredients

2 (6 oz each) Chilean sea bass fillets
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
2 tbsp vegetable oil
3, thinly sliced scallions
1 tsp, grated fresh ginger
1 tsp, toasted sesame seeds
for serving lemon wedges

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated fresh ginger until smooth.
Step 2: Pat dry 2 (6 oz each) Chilean sea bass fillets and season lightly with salt.
Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering. Place the fillets skin-side down and sear for 4 minutes until skin is crisp and golden.
Step 4: Carefully flip the fillets and brush generously with the miso glaze. Cook for an additional 3 minutes, spooning remaining glaze over the fish to form a shiny coating.
Step 5: Remove from heat and transfer to plates. Sprinkle with 3 thinly sliced scallions and 1 tsp toasted sesame seeds.
Step 6: Serve immediately with lemon wedges for a fresh burst of acidity.