Miso Baked Branzino is a healthy, easy, and delicious dish that will please seafood lovers of all ages. This branzino filet recipe is perfect for a weeknight meal because it only takes minutes to prepare and the oven does all the work!
What Is Branzino?
Branzino is European Bass, and is a white flaky meat fish. It's native to the European western and southern coasts, as well as northern Africa. You'll also see Branzino frequently in Italian cuisine.
Branzino is light, delicate flavored, and has very few bones in the filets. You will see it sold whole or frozen in skin on filet. The size is about that of a large trout.
Why You Will Love This Recipe
Miso baked Branzino is a fast, healthy and easy weeknight meal. The miso glaze caramelizes on the fish and makes it crispy and delicious. This recipe is perfect for anyone looking for a quick and easy seafood dish.
Branzino can be found at most grocery stores, so this recipe is perfect for any busy cook.
Jump to:
- What Is Branzino?
- Why You Will Love This Recipe
- Ingredients
- How to Bake Branzino Fillets
- What to Serve With Miso Branzino
- Related Recipes
- Substitutions and Variations
- Storing Leftover Baked Branzino
- Top Tips
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Ingredients
The glaze is quite simple, as the miso paste makes up the bulk of the glaze. You will be just flavoring the miso paste with garlic and lemon zest. If it is too thick, than you will use lemon or orange juice to thin it out slightly. You want it thick but not gloppy.
- Branzino filets
- Miso paste - any type of miso will work: white, red, brown.
- Rice vinegar
- Lemon zest
- Minced garlic
- Salt
- Pepper
- Olive oil
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Bake Branzino Fillets
Trader Joe's sells Branzino filets in the freezer case. Usually four 8" to 12" long portions in each bag. You can also find the whole fish or filets at many fresh fish departments.
Get the skin on, as that will keep the fish moist as the miso creates the crispy glaze.
Prepare the Branzino Filets
- Spray or coat the roasting or baking pan rack with olive oil. Defrost, rinse, and dry each filet. Place them in a roasting pan on a rack so that they are lifted up off the bottom of the pan.
- Make diagonal slashes about ⅛" deep on the skin across each filet. Make sure the skins are dry (use a paper towel) so that the miso glaze will stick.
PRO TIP: An easy way to get the slashes is to bend the filet so that the skin becomes taught. It's easier to cut through the skin this way.
Glaze the Filets
- Mix the miso past up with the other ingredients until you have a smooth paste. Using a basting brush, coat the skin on each Branzino filet. The paste should be thick enough so that you can get a thick, generous coating on each filet.
Bake and Serve
- Pop the pan of Branzino into the 400° F preheated oven. Bake according to the time listed in the recipe card below, or until the fish are firm and miso glazed skin crisp.
- Serve with Tartar Sauce or simply a squeeze of fresh lemon!
What to Serve With Miso Branzino
Serve this beautiful fish meal on a platter so each guest can easily take a piece. Serve with lemon wedges and a big green salad.
Branzino pairs well with Instant Pot Cilantro Lime Rice, Spiced Couscous, Citrus Yukon Gold Potatoes and Steamed Mantou Buns.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
You can use this basic Baked Branzino recipe and make variations with different basting glazes:
- Spicy Baked Branzino - Use some Korean Barbecue sauce to glaze the Branzino filets.
- Garlic Sesame- Instead of miso paste, use some honey, sesame oil, and garlic paste to create a sweet & savory glaze for the Branzino fillets.
Storing Leftover Baked Branzino
Store any leftovers in a covered container in the refrigerator. It will keep up to three days. You can also freeze the leftovers for up to 1 month.
Top Tips
- Get the frozen fillets, as they are flash frozen as soon as caught. You can control how long they have been sitting out after defrosted, as many seafood departments are selling 'previously frozen' fish.
- Be sure to pat the skins dry to the glaze will stick.
- If you want the skin on the Branzino to be even crispier, turn the overhead broiler on medium the last 5 minutes of the baking period.
Frequently Asked Questions
"Sea bass” is not a specific type of fish, but a generic term that for several different types of fish. Most of these types aren’t actually bass at all.
Chilean sea bass is actually Patagonian Toothfish. Giant sea bass is actually a type of Grouper.
Black sea bass and Branzino are actually true bass. Branzino is referred to as "European sea bass".
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Miso Baked Branzino
Ingredients
- 4 8 oz Branzino filets skin on
- 2 tablespoon olive oil
- ½ cup miso paste any variety
- 3 tablespoon Rice vinegar seasoned
- 2 cloves garlic minced
- 2 tablespoon lemon zest
- salt
- pepper
- lemon or orange juice if needed
Instructions
- Preheat oven to 400° F. Rinse fish, pat fish skin side dry. Spray baking pan rack with non stick spray or olive oil. If you don't have a rack, line the baking pan with aluminum foil and coat with olive oil.2 tablespoon olive oil
- Place the fish filets skin side up on the baking rack.4 8 oz Branzino filets
- Mix the miso paste, rice vinegar, lemon zest, minced garlic, and any lemon or orange juice if needed to thin the basting glaze more. You should have a thick glaze.½ cup miso paste, 3 tablespoon Rice vinegar, 2 cloves garlic, 2 tablespoon lemon zest, lemon or orange juice if needed
- Baste the glaze all over the surface of each filet skin. Place the baking pan in the preheated oven.
- BAKE uncovered at 400° F (for 12 to 15 minutes.
- Optional: Just before you remove the fish filets from the oven, TURN the oven to broil, and broil fish for about 3 minutes, until skins are crispy. Remove from the oven. Season with salt & pepper and serve.salt, pepper
Notes
- Get the frozen fillets, as they are flash frozen as soon as caught. You can control how long they have been sitting out after defrosted, as many seafood departments are selling 'previously frozen' fish.
- Be sure to pat the skins dry to the glaze will stick.
- If you want the skin on the Branzino to be even crispier, turn the overhead broiler on medium the last 5 minutes of the baking period.
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