This baked branzino with miso glaze is a straightforward dish with tender, flaky fish and a sweet, savory finish. It comes together quickly and works well with steamed white rice, sautéed bok choy, or an edamame cucumber salad.
Why You'll Love This Miso Glazed Baked Branzino Recipe
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.
- Unique Flavor Profile: The savory and slightly sweet miso marinade imparts a unique depth of flavor to the branzino, creating a culinary experience that will tantalize your taste buds.
- Simple Preparation: Despite its impressive results, this recipe is surprisingly simple to follow, making it perfect for both novice and experienced home cooks.
- Elegant Presentation: The beautifully glazed branzino, adorned with fresh herbs and sesame seeds, creates an elegant presentation that is sure to impress your guests.
Ingredients Overview
The glaze is quite simple, as the miso paste makes up the bulk of the glaze. You will be 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
What Is Branzino?
Branzino, a flaky white fish native to European and North African coasts, is a staple in Italian cuisine. This European Bass has a light, delicate flavor and few bones, typically sold whole or as skin-on fillets similar in size to a large trout.
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. Leave the skin on, as that will keep the fish moist as the miso creates the crispy glaze.
Step 1: 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.
Step 2: 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.
Step 3: Mix the miso paste up with the other ingredients until you have a smooth paste. Using a basting brush, coat the skin on each Branzino filet.
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.
Step 4: 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.
Step 5: Serve with our Homemade Tartar Sauce with Dill, or simply a squeeze of fresh lemon!
Serving Suggestions
This miso branzino fits easily into a Japanese steakhouse-style dinner. Serve it with Japanese steakhouse ginger dressing or a light edamame and cucumber salad for a fresh contrast to the savory fish, or build out the meal with Hibachi fried rice and a drizzle of yum yum sauce on the side for dipping.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Fish Alternatives: If branzino isn't available, substitute with other mild, flaky white fish like sea bass, cod, or snapper. Adjust baking time based on the thickness of the fillet.
- Miso Type: While white miso is commonly used for its mild sweetness, you could experiment with a small amount of red miso for a bolder, more pungent flavor in your glaze.
- Citrus & Herb Notes: Add a squeeze of fresh lime or orange juice to the glaze for an extra bright note, or sprinkle fresh cilantro or scallions over the cooked fish for garnish.
- Orange Teriyaki Sauce: Add a bright citrus note with our orange teriyaki sauce.
Tips for Success
Here are a few tips for making this recipe:
- Pat the Fish Dry: Before applying the glaze, thoroughly pat the branzino dry with paper towels. This helps the glaze adhere better and promotes a crispier skin (if skin-on).
- Don't Over-Marinate: Miso glazes are potent. A 15-30 minute marination is usually sufficient to impart flavor without making the fish too salty or altering its delicate texture.
- Use Parchment Paper or Foil: Line your baking sheet with parchment paper or aluminum foil for easy cleanup, as the miso glaze can caramelize and stick to the pan.
- Monitor Baking Time Closely: Branzino cooks relatively quickly. Keep an eye on it and avoid overbaking, as fish can dry out easily. It's done when it flakes easily with a fork.
- Broil for Glaze Perfection: For an extra caramelized and slightly crispy glaze, finish the last 1-2 minutes under a broiler. Watch it carefully to prevent burning.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration: Store any leftover cooked branzino in an airtight container in the refrigerator for up to 2-3 days.
- Freezing: Freezing cooked fish can alter its delicate texture. While technically possible, it's generally not recommended for this recipe, as the fish can become dry and the glaze may lose its consistency upon thawing. It's best enjoyed fresh.
- Reheating: Gently reheat leftover branzino in an oven or toaster oven at a low temperature (around 275-300°F or 135-150°C) until just warmed through, about 5-10 minutes, to prevent it from drying out. A microwave can also be used for very short bursts, but watch closely.
Related Recipes
- Air Fryer Teriyaki Salmon
- Chicken Karaage
- Mall Bourbon Chicken
- Rice Cooker White Rice
- Edamame Cucumber Salad
Frequently Asked Questions
No, leave the skin on as it helps keep the fish moist and can crisp up nicely. However, ensure the fish has been scaled by your fishmonger, or scale it yourself.
Branzino has a central bone structure that's relatively easy to remove after cooking. Many cooks prefer to leave the bones in during baking as they add flavor and help keep the fish moist, then fillet it at the table.
The flesh should be opaque and flake easily with a fork. An instant-read thermometer should register 145°F (63°C) at the thickest part.
Asian Inspired Recipes
Get The Recipe!
Baked Branzino with Miso Glaze
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
- Pat the Fish Dry: Before applying the glaze, thoroughly pat the branzino dry with paper towels. This helps the glaze adhere better and promotes a crispier skin (if skin-on).
- Don't Over-Marinate: Miso glazes are potent. A 15-30 minute marination is usually sufficient to impart flavor without making the fish too salty or altering its delicate texture.
- Use Parchment Paper or Foil: Line your baking sheet with parchment paper or aluminum foil for easy cleanup, as the miso glaze can caramelize and stick to the pan.
- Monitor Baking Time Closely: Branzino cooks relatively quickly. Keep an eye on it and avoid overbaking, as fish can dry out easily. It's done when it flakes easily with a fork.
- Broil for Glaze Perfection: For an extra caramelized and slightly crispy glaze, finish the last 1-2 minutes under a broiler. Watch it carefully to prevent burning.
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