Photo by Romulo Yanes
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
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
Preparation
Step 1
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
Step 2
Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
Step 3
Toss together asparagus, oil, and a pinch of salt in a large bowl.
Step 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.
Recipe notes
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