Miso-Glazed Sea Bass with Asparagus

By Phillips

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 lb medium asparagus, trimmed
• 2 teaspoons olive oil
• 4 (5- to 6-oz) sea bass fillets with skin (1 inch thick)

Preparation

Step 1

•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.