MISO-GLAZED SEA BASS WITH ASPARAGUS

Photo by Molly M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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

    lb medium asparagus, trimmed

  • 2

    teaspoons olive oil

  • 4

    (5- to 6-oz) sea bass fillets with skin (1 inch thick)

Directions

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl. Toss together asparagus, oil, and a pinch of salt in a large bowl. 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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