I love Nobu’s black cod with miso, but it’s not easy to find fresh black cod in the market, at least not in my neighborhood.
As I made the sea bass with its skin on (which can be rather fishy), I added some ginger juice to the marinate to rid the potential fishy smell. I was right, the fatty skin of sea bass was fishy, so consider yourself warned if you try this sea bass recipe.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- In a small bowl, mix the marinates well and save some for the plating. Drop the sea bass into the marinate, coat well, and leave in the fridge for a few hours.
- Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass, but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven 350 degree and bake for 10-15 minutes. Serve hot.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.