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?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.