Lemon Miso Glazed Sea Bream
Briefly baking, then glazing sea bream or similarly lean, white-fleshed fish found in the Seto Inland Sea with a lemon-infused paste made from white miso (shiro-miso / 白味噌) is a lovely, simple way to enhance their flavor. White miso is sweeter, less salty, and has a milder umami than the yellow and red types of miso that are often used to first marinate, then bake rich, oily seafoods. It’s also a smoother miso, which makes the lemony paste easy to spread on the fish for the final one to two minutes of cooking. The result is a nicely-baked piece of fresh fish with a delicately tangy, appetizingly toasty condiment on top that does not over-power the nuanced flavor of the fish while enhancing its natural sweetness.
Lemon Miso Glazed Sea Bream
Tai no Remon Miso Yaki : 鯛のレモン味噌焼き
Serves 4
Main Foods
Sea Bream Fillets (with or without the skin), 4
Yellow Lemon or Green Lemon, 1
Seasonings
Sea Salt, appropriate amount
Lemon Juice, 4 teaspoons
White Miso, 4 tablespoons
Aromatics / Flavorings
Lemon Zest, 1 teaspoon
Directions
Sprinkle sea salt lightly over both sides of the fillets and let rest for at least 10 minutes and up to 20 minutes. Wipe off the moisture that will appear on the fish with kitchen paper and pat dry. If the fillets have skin on, use a sharp knife to make three small incisions in the skin. This will help them cook.
Blend the lemon juice and white miso in a small bowl until it becomes a smooth paste, then add the lemon zest.
Pre-heat the oven to 400F (200C). Lay the fillets on a lightly oiled rack placed over a baking pan filled with 1 cup of hot water. Place the pan on the top shelf of the oven and cook until the fish is firm to the touch, about 5-7 minutes depending on the weight and thickness of the fillets. Spread a tablespoon of the lemon miso on each fillet, then place the pan under the broiler for 1-2 minutes until the miso glaze begins to brown and the fish is cooked through.
The fish can also be cooked from start to finish in a toaster oven.
Serve
Serve with lemon wedges or slices to squeeze on more juice as desired.
Variations
In addition to fish like sea bass, snapper, and grouper, the recipe can be used for oysters and scallops. It can even be used for rich, oily fish.
Pretty much any kind of citrus can be used; preferably a sour one like yuzu, lime, or bitter orange as the dish benefits from the tart flavor contrast of the paste. Some recommended seafood and citrus combinations can be found here.