Mirin glazed wild sea bass

Fish is low in calories and an excellent source of protein, selenium and omega-3 fatty acids. If possible, choose wild-caught fish over the farmed versions. Wild fish tends to have higher levels of omega-3s and are less likely to be contaminated by mercury.

Prep Time 10 mins
Cook time 12 mins
Servings 4 people


  • 4 wild sea bass fillets
  • 1 tbsp tamari sauce (gluten free)
  • 1 tbsp mirin sauce (gluten free)
  • 1 tbsp olive oil
  • 1 fresh chilli chopped finely
  • 3cm ginger grated
  • 2 cloves garlic grated
  • 1 tbsp chopped parsley


  1. Wash the fish and place it into an ovenproof dish
  2. Place all the remaining ingredients into a bowl and mix well
  3. Pour the mixture over the fish and put straight into the oven at 220 degrees Celsius for 12min
  4. Serve immediately

This recipe works well on most types of fish, so try it with wild Alaskan salmon, cod or halibut for variety.