Miso-Glazed Sea Bass with Asparagus

Ingredients

• 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
• lemon wedges
• 4 5- to 6-ounce sea bass fillets with skin (1 inch thick)
• 2 teaspoons olive oil
• 1 pound medium asparagus
• ¹/₈ teaspoon black pepper
• ½ teaspoon water
• + 2 more ingredients
• • 1 teaspoon fresh lemon juice
  • 1 ½ teaspoons sugar

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 as...

View full recipe at Epicurious