Go Back Email Link
+ servings

Miso Sea Bass In Parchment Paper

Tamara Andersen
Miso Sea Bass In Parchment Paper, a Japanese style fish dish, captures the umami flavors of shiitake and miso in a delicious flavor-packed sauce of saké, mushroom broth, ginger, sesame, and miso. Cooking the fish and vegetables in parchment means clean up is a snap... This beautiful dish can be on your table in 30 minutes, and is elegant enough for a romantic dinner for two!
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings
Calories 485 kcal


  • 2 tablespoons butter
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger
  • 1 teaspoon garlic minced
  • 1 cup fresh shiitake sliced see notes
  • ½ cup mushroom fish, or chicken broth/stock
  • 1 cup sake
  • 1 teaspoon miso
  • 2 fish portions rinsed and patted dry see notes
  • 2 cups sugar snap peas
  • 1 small red yellow, or orange bell pepper, julienned


  • Preheat oven to 400 degrees. See notes.
  • To a medium saute pan over medium high heat, add butter, sesame oil, garlic, ginger, and sliced shiitake.
  • Stir-fry until mushrooms are soft. Add the broth/stock, sake and miso. Reduce heat to low, and simmer while you prep your fish packets.
  • If using parchment sheets, place a fish portion in the center. If using parchment bags, this is even easier. Simply add the fish to a bag. Arrange half of the sugar snap peas, and half of the bell pepper strips.
  • The shiitake-ginger mixture should be reduced to about ½ to ¾ cup. Spoon half over the fish.
  • Repeat with the other fish portion.
  • If using parchment sheets rather than bags, fold in half diagonally (see video for help).
  • Place the prepared packets in a casserole that barely accommodates them. Place in the hot oven. Cook 10-15 minutes. See notes.

To Serve

  • Either serve in the parchment wrapper by carefully cutting an opening in the top, or carefully remove the fish and veggies from their wrappers, and plate them. Serve with your favorite side and enjoy!


If fresh shiitake are not available, you can substitute dried shiitake, but you'll need to rehydrate them first.
Sea bass is so perfect for this dish. Substitute your favorite firm, mild fish. Keep in mind fish takes about 10 minutes per inch to cook. This method is pretty forgiving though, so a few minutes longer won't hurt.
I love this dish with the Smashed Potatoes Asian Style, so I put my potatoes on first, prepare the sauce, fish, and veggies, pop it in the oven, and then smash the potatoes. Everything is ready in 30 to 40 minutes!
If you're using convection and it doesn't have an auto-adjust feature, decrease temperature to 375 degrees.


Calories: 485kcalCarbohydrates: 22gProtein: 35gFat: 18g
Keyword Asian sea bass, fish in parchment, fish recipes, Japanese sea bass, miso sea bass
Tried this recipe?Let us know how it was!