Miso-and-Soy-Chilean-Sea-Bass

Ingredients

• 1 pound Chilean sea bass fillets
• 2 tablespoons white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• 2 tablespoons chopped scallions

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a small bowl, mix together miso paste, soy sauce, honey, red pepper flakes, sesame oil, garlic, and ginger.
3. Brush both sides of the sea bass fillets with the olive oil.
4. Place the fillets on a baking sheet lined with parchment paper or aluminum foil.
5. Spread the miso-soy sauce mixture over the fillets.
6. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Garnish with chopped scallions and serve.

Interesting Facts

• Chilean sea bass is a cold water fish that is native to the Southern Pacific Ocean.
• Miso paste is made from fermented soybeans and is a staple in Japanese cooking.
• Soy sauce is a fermented condiment made from soybeans, wheat, and salt.
• Red pepper flakes are made from dried and crushed red peppers.