Miso Honey Butter Sea Bass
Equipment
Ingredients
Main Ingredients
Chilean sea bass fillets (skin_on)
400 g
Unsalted butter (softened)
60 g
White miso paste
2 tbsp
Honey
1 tbsp
Olive oil
1 tbsp
Sea salt
0.5 tsp
Black pepper
0.25 tsp
Instructions
Prepare Miso Honey Butter
In a small bowl, mix together softened butter, miso paste, and honey until smooth and well combined.
Prepare the Sea Bass
Pat the sea bass fillets dry with paper towels. Score the skin side in a crosshatch pattern (braiding cuts) without cutting into the flesh. Season both sides lightly with salt and pepper.
Apply the Butter Mixture
Spread a generous layer of miso honey butter on both sides of each sea bass fillet, making sure it gets into the scored skin.
Heat the Pan
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
Cook the Sea Bass
Place sea bass fillets skin-side down in the hot pan. Cook for 4-5 minutes until skin is crispy and golden. Flip carefully and cook flesh-side for 2-3 minutes until just cooked through and internal temperature reaches 60°C.
Rest and Serve
Remove from pan and let rest for 2 minutes. Spoon any remaining pan juices over the fish before serving.
Original recipe
Storage
Best eaten fresh. Reheat gently to avoid overcooking the delicate fish.
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