Crispy Miso Butter Sea Bass with Baby Bok Choy

This one-pan miso butter sea bass delivers restaurant-quality results in under 30 minutes. The fish gets a bronzed, crackling skin while the flesh stays moist and flaky. Baby bok choy sears right in the same skillet, soaking up the savory miso butter.

Grated ginger and miso curls add a fragrant, umami punch, and a final sprinkle of sesame and scallions brings everything together. It's an impressive weeknight dinner that looks as good as it tastes.

Crispy-skinned fish is a goal for many home cooks, and this recipe makes it achievable. The key is a hot cast iron skillet, a dry fillet, and patience. Chilean sea bass is prized for its high fat content, which keeps the flesh succulent even when the skin crisps.

The miso butter sauce—made with grated miso and fresh ginger—coats the fish and bok choy in a glossy, savory glaze. Toasted sesame seeds and scallions add a nutty, fresh finish. Serve it straight from the pan for a beautiful, satisfying meal.

Ingredients

Why this recipe works

The high fat content of Chilean sea bass ensures the flesh stays moist and tender while the skin crisps to a deep bronze.

Searing skin-side down in a hot cast iron skillet creates a crackling crust without overcooking the delicate fish. The butter basting step adds richness and helps the miso and ginger meld into a cohesive sauce.

Using a box grater for the miso and ginger creates light, aromatic curls that distribute evenly and melt into the butter. Baby bok choy, seared cut-side down, picks up caramelized flavor while staying crisp-tender. The combination of textures—crispy skin, flaky fish, tender greens, and crunchy sesame—makes every bite interesting.

Notes and substitutions

Chilean sea bass is ideal, but any firm white fish with skin, like black cod or striped bass, works. The skin must be dry before searing, so pat it thoroughly with paper towels.

Miso paste varies in saltiness; white miso is mild and sweet, while yellow miso is stronger. Adjust the amount to taste, but keep in mind that a little goes a long way.

A cast iron skillet is recommended for even heat and a good sear. If using a nonstick pan, the skin may not get as crisp. Baby bok choy can be swapped for regular bok choy cut into wedges. Toasted sesame seeds are available pre-toasted, or toast raw seeds in a dry pan for a few minutes until fragrant.

• Chilean sea bass: Any firm white fish with skin, such as black cod, striped bass, or halibut, works well.
• White miso paste: Yellow miso can be used; it is slightly stronger, so reduce the amount to 2 tablespoons.
• Baby bok choy: Regular bok choy cut into wedges, or baby Shanghai bok choy, can be substituted.
• Unsalted butter: Salted butter works, but reduce added salt elsewhere; omit any extra salt in the recipe.

Equipment

• Box grater
• Cast iron skillet
• Fish spatula
• Cutting board
• Chef's knife
• Measuring spoons
• Paper towels