2000s Recipes + Menus
Miso-Glazed Sea Bass with Asparagus
Serves4
- Active time:10 min
- Start to finish:25 min
June 2007
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.
- 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)
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Garnish:
lemon wedges
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Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
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Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
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Toss together asparagus, oil, and a pinch of salt in a large bowl.
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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.
- Keywords
- fish,
- miso,
- lillian chou,
- japanese,
- ten-minute mains
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