Miso-Glazed Sea Bass with Asparagus

Miso-Glazed Sea Bass with Asparagus
Photo by Romulo Yanes

Ingredients

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

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

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