SERVES4
- ACTIVE TIME:10 MIN
- START TO FINISH:25 MIN.
- 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)
GARNISH:
lemon wedges
- 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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