Baked Chilean Sea Bass

There's nothing worse than splurging on a piece of good fish, only to overcook it or simply feel that it wasn't worth the expense. Especially with Chilean sea bass—aka Patagonian toothfish—a flaky, buttery white fish, it's worth getting the flavors and cooking method just right. Enter this foolproof approach, which infuses each bite of fish with umami (aka, savory) flavors from the miso and soy sauce. Serve it with perfectly cooked white rice and gingery bok choy for an elegant, easy meal. 

Mirin is a type of rice wine that is commonly used in Japanese cooking (though it's more sugary and less alcoholic than sake). It's a key ingredient in the marinade, and a condiment worth keeping in your pantry. The rest of the bottle is simply destined for DIY ramen. If you can't find mirin, you can use regular rice vinegar and increase the sugar in the recipe to 2 teaspoons.

If you're not in the habit of keeping a tub of miso in your fridge, this is the time to make it a kitchen staple. Use it in a gingery miso-ginger salad dressing, on miso-roasted carrots, and even in miso bolognese sauce!

No whisk? No problem. Combine the ingredients for the marinade in a jar and shake really well. (Plus, it's a workout!) Then pour the marinade into the dish and proceed with the recipe.

To make this gluten-free, use tamari or gluten-free soy sauce in the marinade.