Nobu-Inspired Dry Miso Chilean Sea Bass

Instructions

1. 1

   Pat the Chilean Sea Bass fillets very dry with paper towels. Season lightly with salt and freshly ground black pepper on both sides.

2. 2

   In a small bowl, combine the panko breadcrumbs, white miso paste, mirin, granulated sugar, black sesame seeds, white sesame seeds, garlic powder, and onion powder. Mix thoroughly with a spoon or your fingers until it forms a thick, crumbly paste.

3. 3

   Preheat your oven to 400°F (200°C).

4. 4

   Heat the neutral oil in an oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering.

5. 5

   Carefully place the fish fillets skin-side down (if using skin-on fillets) into the hot skillet. Sear for 3-4 minutes until the skin is golden brown and crispy. If using skin-off fillets, sear one side for 2-3 minutes until lightly golden.

6. 6

   Remove the skillet from the heat. Flip the fillets so the seared side (or skin-side if applicable) is now facing up. Evenly spread the miso-sesame crust mixture over the unseared side of each fillet (the side that will be facing up in the oven), pressing gently to adhere.

7. 7

   Transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the fish is opaque and flaky when tested with a fork, and the crust is golden brown and slightly crisp. Cooking time will vary based on the thickness of your fillets.

8. 8

   Carefully remove the skillet from the oven. Garnish with microgreens or chives, if desired, and serve immediately with lemon wedges on the side.