Pan-Seared Chilean Sea Bass with Miso-Sesame Glaze

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Succulent Chilean sea bass pan-seared and finished with a glossy miso-sesame glaze for an umami-rich, delicate seafood entree. This Japanese-inspired seafood recipe, ready in about 22 minutes, pairs Chilean sea bass fillets, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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: 12 min Serves 4 Japanese cuisine 360 cal/serving

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Ingredients

4 fillets, 6 oz each Chilean sea bass fillets
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1 tbsp honey
1 tsp fresh grated ginger
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2, sliced thin green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1 tbsp honey, and 1 tsp freshly grated ginger until smooth.
Step 2: Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat until shimmering. Pat dry 4 Chilean sea bass fillets (6 oz each) and season lightly with salt.
Step 3: Place fillets skin-side down in the pan and sear for 4 minutes until the edges are crispy and golden. Flip and cook an additional 3 minutes until just cooked through.
Step 4: Reduce heat to low and brush the miso glaze generously over the fish. Cook for 1-2 minutes more until the glaze thickens and coats the fillets.
Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the top before serving with steamed rice or sautéed greens.