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)
-
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.
