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Miso-Roasted Sea Bass with Ginger-Garlic Broccoli

Richard Ingraham Miso-Roasted Seabass with Ginger-Garlic Broccoli
Richard Ingraham Miso-Roasted Seabass with Ginger-Garlic BroccoliNathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
10 mins


Sea Bass
  • 1/3 cup sake
  • 1/3 cup mirin
  • 2 teaspoons ginger juice
  • 1/3 cup light miso
  • 3 tablespoons brown sugar
  • 2 tablespoons ponzu
  • 4 6-ounce sea bass fillets
  • bunches broccoli
  • 3 tablespoons grapeseed oil
  • 3 teaspoons minced fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, sliced
  • Kosher salt and freshly ground black pepper

Chef notes

I love this recipe because sea bass on its own is amazingly buttery, but the marinade takes it to another level. The crispy, gingery broccoli brings the perfect contrast in both flavor and texture.

Technique tip: To prevent the fish from sticking to the grill, spray it with cooking spray. This creates a nonstick surface. To ensure doneness, cook the sea bass to an internal temperature of 145°F or until it easily flakes with a fork.

Swap option: Strip steaks or salmon can be used in the place of sea bass.


For the sea bass:


Mix sake, mirin, ginger, miso, brown sugar and ponzu in a small bowl.


Place sea bass in a large zip-top bag. Pour all but two tablespoons of the miso marinade over the sea bass, seal the bag and refrigerate overnight.


Remove the sea bass from the marinade and wipe off any excess.


Preheat oven to 400°F and preheat an outdoor grill or stovetop grill pan.


Place the fish on the grill, and lightly grill on both sides until the surface caramelizes.


Transfer the fish fillets to a rimmed baking sheet. Place the sea bass in the oven and bake until just opaque in center, about 8-10 minutes.

For the broccoli:


Cut off and discard the tough ends of the broccoli and cut the rest of into two-inch pieces.


Bring a large pot of water to a boil and set up a bowl of ice water.


Cook broccoli in boiling water until al dente.


Drain and shock the broccoli by plunging it into ice water bath. This will stop the broccoli from continuing to cook. Drain the broccoli well.


Heat the grapeseed oil in a large skillet over medium-high heat. Add broccoli, ginger, red pepper flakes and garlic, and stir until thoroughly heated. Remove from heat, and season with salt and pepper.

To serve:

Arrange broccoli on a serving platter, and top with sea bass. Finish by drizzling reserved marinade over the sea bass.