Miso-Glazed Sea Bass With Asparagus

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple. Active time: 10 min Start to finish: 25 min Servings: Makes 4 servings.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 4  tablespoons white miso (fermented soybean paste, not sweet or labeled "saikyo")
• 3  teaspoons sugar
• 2  teaspoons fresh lemon juice
• 1  teaspoon water
• 1⁄4 teaspoon black pepper
• 1  lb  medium asparagus, trimmed
• 2  teaspoons olive oil
• 16  ounces sea bass fillets, with skin (1 inch thick)

• Garnish

•  lemon wedge

Directions

1. Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
2. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
3. Toss together asparagus, oil, and a pinch of salt in a large bowl.
4. 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.