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A question about a recipe: Miso Glazed "Mero" Sea Bass

80ce42d0 aae7 40f6 be54 150f5d8e9bca  miso glazed mero sea bass

I have a question about the recipe "Miso Glazed "Mero" Sea Bass" from Chef Tom Minchella. What temp and time guidelines would the chef suggest for those of us with less experience finishing fish in the oven?

asked by fosterOR over 4 years ago

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4 answers 1368 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 4 years ago

This thread on the topic might help: http://food52.com/hotline...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you! It looks like the thread suggests approaches for oven-only versus carmelizing on the stove top first. Still helpful though-anks again!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you! It looks like the thread suggests approaches for oven-only versus carmelizing on the stove top first. Still helpful though-anks again!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Assuming 1" thick fillets (at the thickest point) and a moderate (350°-375°F) oven, they'll probably need about 5 minutes oven time. I'd check first after 3 or so--far better to start checking too early than too late. With thinner fillets and/or a hotter oven, obviously it'll take less time. Too many variables to give more than rough guidelines: the type of fish, its temperature going into the pan, temperature of the pan in which it was seared, phase of the moon, etc.

As was suggested in the linked thread, an instant-read thermometer takes a lot of the guesswork out of it.

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