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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
* 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
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.
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.
