Gochujang Miso Chilean Sea Bass by James Patrick Ellingsworth Iii

Ingredients

• 1-2 tbsp Gochujang
• 1 tbsp Miso paste
• 3-4 cloves Garlic, minced
• 1 tbsp Water
• 2 fillets Chilean sea bass
• Pinch Salt

Instructions

1. In a bowl, combine gochujang, miso paste, minced garlic, and water to create a marinade. Mix well.
2. Add the Chilean sea bass fillets to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 24 hours.
3. Preheat your oven to 275°F (135°C).
4. Place the marinated sea bass on a baking sheet or in a baking dish.
5. Bake for 30-35 minutes, or until an internal thermometer reaches 145°F (63°C) and the fish is flaky.
6. Carefully remove from the oven and sprinkle with a pinch of salt before serving.