Miso-Glazed Sea Bass with Asparagus |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple. Ingredients:
2 tablespoons white miso (fermented soybean paste; not sweet or labeled saikyo ) |
1 1/2 teaspoons sugar |
1 teaspoon fresh lemon juice |
1/2 teaspoon water |
1/8 teaspoon black pepper |
1 pound medium asparagus, trimmed |
2 teaspoons olive oil |
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick) |
garnish: lemon wedges |
Directions:
1. Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
2. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
3. Toss together asparagus, oil, and a pinch of salt in a large bowl.
4. Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.
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