Miso Sea Bass 1/4 cup miso 2 tbs ponzu or soy sauce 1 tbs sugar 2 Sea Bass filets Take the thawed sea bass filets and pat them dry. Add flaky salt to both sides and let sit for 5 min While letting the salt settle on the fish, mix all ingredients together in a large bowl or plastic bag. It should be the consistency of a thick, creamy paste. Again, remove any excess moisture on the fish. Add the fish to the marinade container and completely smother the fish on all sides. Let fish marinate for at least 3 hours, ideally overnight. When ready to cook, take a wire-racked baking sheet and line with foil. Optionally add a thin layer of the marinade paste the fish has been in to the top of the fish for extra flavor and caramelization. With the broiler on cook the fish 8-10 mins with the fish 6-8 inches away from the broiler. **keep eyes on the fish around 7-8 minutes to ensure it doesn’t catch from the sugars. ***ideally you want the fish deep golden and caramelized with “charr...