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Roasted Sake Marinated Chilean Sea Bass

Interestingly enough, Chilean seabass is actually known as Patagonian toothfish, a species of cod icefish. It was re-marketed with its culinary name "Chilean seabass" in 1977 in an effort to create a more appealing-sounding name for the fish. With this name change and an increase in marketing efforts, this fish grew in popularity.

The combined sweetness and umami flavor of this sake marinade really complements the smooth butteriness of the Chilean seabass. The fish's rich flavor is due to its high Omega-3 fatty acid content, making it both a delicious and nutritious fish.

  • Servings 4
  • Dish Main
  • Time 20 minutes
  • Skill Beginner


Roasted Sea Bass ingredients

1/4 cup soy sauce
3 tablespoons sugar
2 tablespoons mirin
2 tablespoons sake
1/4 teaspoon fresh ginger, grated and peeled
1/4 teaspoon garlic, finely minced
4 6-ounce portions of Chilean sea bass


Roasted Sea Bass


In a mixing bowl, combine all ingredients except the sea bass. Mix well.


Place sea bass in the marinade and marinate for at least 3 hours.


At service time, remove sea bass fillets from marinade and dry with paper towels.


Preheat oven to 450 degrees F. Place sea bass fillets on baking sheet and roast for about 10 minutes, until the fillets brown to a deep mahogany color. Set aside and keep warm.