1 cup mirin (sweet Japanese rice wine vinegar)*
½ cup sake
¾ cup white miso (fermented soybean paste)*
¼ cup sugar
6 – 6 ounce sea bass fillets (Substitute halibut)
1 cup dry white wine
¼ cup shallots, minced
4 tablespoons fresh garlic, minced
2 bay leaves
1 teaspoon whole black pepper corns
2 teaspoons thyme, minced
3 teaspoons dill
1 cup heavy cream
5 tablespoons butter, room temperature
2 tablespoons lemon juice
2 teaspoons lemon rind, minced
Whisk mirin, white miso, sake, and sugar in a 13x9x2-inch glass baking dish. Add sea bass; turn to coat each side. Cover and chill for 2 hours, or over night.
Boil white wine, shallots, garlic, bay leaves, black peppercorns, and thyme over medium heat until reduced by ½, about 7-10 minutes. Whisk in heavy cream and bring to a low simmering boil. Strain sauce through a sleeve of colander into a medium sized sauce pan, pressing juices from solids. Discard solid partials. Place over medium heat and whisk in 1 tablespoon of butter at a time, allowing butter to complete melt before adding more.
Remove from heat and whisk in lemon juice, lemon rind and dill. Season with salt and pepper. Cover to keep warm.
Preheat oven to 350˚. Oil a rimmed baking dish. Remove fish from marinade and transfer to prepared baking sheet. Lightly drizzle fish with marinade. Bake until almost opaque in center, and fish flakes with a fork, about 8-10 minutes.
Transfer fish to hot plates, spoon sauce around the fish and garnish with fresh herbs or green onions.