Gordon Ramsay’s Chilean sea bass is miso-glazed fillets baked in a parcel with bok choy, ginger and spring onions. The marinade is mirin, white miso paste, maple syrup and soy sauce, left on the fish for at least 4 hours. Ready in about 20 minutes once it goes in the oven.
The marinade comes from his miso cod recipe in Healthy, Lean & Fit, where he adapts the famous Nobu technique for home cooks. He writes that the original “is actually made with sable fish, which isn’t cod at all.” Chilean sea bass is closer to that sable fish than cod: thick, rich fillets that hold the glaze without falling apart.
The parcel is what makes this work. The foil traps the miso steam so the glaze bakes into the flesh rather than running off in a pan. When you open it at the table the smell hits before you see the fish.
Gordon Ramsay’s Miso Chilean Sea Bass en Papillote
Course: Dinner, MainCuisine: JapaneseDifficulty: Easy4
servings10
minutes18
minutes210
kcal28
minutesRamsay’s take on the Nobu technique, adapted from his miso cod recipe for the thicker, fattier fillets of Chilean sea bass. Marinate for at least 4 hours, then build the parcels and bake. He says this is fantastic for entertaining because you can prepare everything in advance.
Ingredients
- For the miso marinade:
60ml (¼ cup) mirin
2 tbsp white miso paste
1 tbsp maple syrup
2 tsp soy sauce
- For the parcels:
4 Chilean sea bass fillets (about 170g/6 oz each), skinned and pinbones removed
Olive oil, for drizzling
4 heads bok choy, leaves separated from the stem
4cm (1½ in) piece of fresh ginger, peeled and cut into matchsticks
4 spring onions, trimmed and thinly sliced
Directions
- Make the marinade: Mix together the mirin, white miso paste, maple syrup and soy sauce in a shallow dish. Add the fish fillets and turn to coat. Cover and refrigerate for at least 4 hours, or up to 2 days.
- Build the parcels: Preheat the oven to 180C (350F). Drizzle four large pieces of foil or baking parchment with olive oil. Place a pile of bok choy leaves in the centre of each, then add a layer of ginger and spring onions. Sit the fish on top and spoon over any remaining marinade.
- Seal: Draw the edges of the foil or paper together, fold over to make a parcel and seal tightly. Leave room for steam to circulate inside. Place the parcels on a baking tray.
- Bake: Cook for 15–18 minutes until the fish is just cooked through. Chilean sea bass fillets are thicker than cod, so they need a few extra minutes.
- Rest and serve: Leave to rest for 2–3 minutes. Place each parcel on a plate for your guests to open at the table. Serve with steamed rice and stir-fried vegetables.
Notes
- Ramsay wrote this recipe for regular cod in Healthy, Lean & Fit, but Chilean sea bass is closer to the original Nobu sable fish he was inspired by. The thicker fillets hold the miso glaze better and will not break apart in the parcel. You can marinate up to 2 days ahead.
FAQs
Does Gordon Ramsay cook Chilean sea bass?
Not specifically. In his books he cooks European sea bass, which is a different fish: thinner fillets, leaner flesh, crispy skin that he pan-fries. Chilean sea bass is actually Patagonian toothfish, not a true bass at all.
But his miso cod recipe from Healthy, Lean & Fit is the closest thing to what people search for. He designed it as a home version of the Nobu approach using regular cod. Chilean sea bass has the same dense texture as the original sable fish, so this marinade fits it even better.
What is the difference between Chilean and European sea bass?
European sea bass (Dicentrarchus labrax) has thin fillets with a lean, delicate flesh and crispy skin. Ramsay pan-fries it skin-side down in recipes like his Mediterranean sea bass and his pepper sauce version. The skin is the star of those dishes.
Chilean sea bass (Dissostichus eleginoides) has thick, dense fillets with a high fat content. It is usually sold without skin. The texture holds up to baking and glazing where a thinner fish would fall apart, which is why the parcel method suits it.
Why is Chilean sea bass so expensive?
It comes from deep, cold waters near Antarctica and Patagonia, which makes it expensive to catch. Strict quotas limit how much can be harvested legally, and illegal fishing has been a long-running problem.
Ramsay writes in Cooking for Friends that “sustainable fishing is an issue that is important to me” and encourages buying sustainable fish. If the price puts you off, his original version using regular cod gives you the same miso flavour for much less.
Can you pan-sear Chilean sea bass instead of baking?
You can, but the parcel is the better method for this fish. The thick fillets cook more evenly when surrounded by steam, and the miso can burn in a hot pan before the centre is done. If you do pan-sear, use medium heat and brush the glaze on after flipping.
The technique is the same as his pan-seared halibut: press gently for 30 seconds, then leave it alone. But Chilean bass is usually sold skinless, so you lose the crispy skin. The caramelised miso glaze replaces that crunch.
How long can you marinate Chilean sea bass?
Ramsay says at least 4 hours, or up to 2 days in the fridge. The longer the better because the miso and mirin soak deeper into the thick flesh. He recommends making the parcels in advance and baking at the last minute, which makes this a strong dinner party dish.
The marinade also works as a make-ahead meal prep step. Marinate on a Sunday, bake the parcels on Monday and Tuesday. For another Asian-style fish marinade, his teriyaki salmon uses a similar sweet-soy base with ginger.
