Miso Sea Bass with Crunchy Shredded Fillo Topping
Serves: 3-4 as a main, 6-8 as an appetizer
 
Ingredients
Fish:
  • 1 ½ lbs sea bass fillets, cut into 4-ounce appetizer portions (or however you like)
  • ⅓ cup miso paste
  • ⅓ cup mirin
  • ⅓ cup brown sugar
Phyllo Topping:
  • 8 ounces shredded fillo dough (Kadaif)
  • ½ cup (1 stick) margarine, melted
Instructions
  1. Combine miso, sugar, and mirin in a saucepan over medium-low heat. Stir until mixture is completely combined and smooth, about 10 minutes. Let cool.
  2. Place fish in a baking pan. Brush fish with mixture. You can choose to bake right away or let the fish marinate up to overnight (you can do this if it’s very fresh).
  3. Preheat oven to broil. Place fish on a line baking sheet. Broil about 10 to 15 minutes, until fish is crispy and brown on the edges.
  4. Prepare the crunchy phyllo topping. Preheat oven to 350°F. Line a baking sheet with parchment paper (you can also do this in a 9x13 or any baking pan). Combine shredded phyllo and margarine and spread on prepared baking sheet. Toast for 10 to 15 minutes, until phyllo is golden. Spread phyllo on top of fish and serve.
Recipe by Between Carpools at https://betweencarpools.com/miso-sea-bass-with-crunchy-shredded-fillo-topping-super-easy/