Miso-Glazed Sea Bass with Asparagus

Ingredients

• Water

  Plain, clean water

  ³⁄₁₆ tbsp or 2g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Miso

  2 tbsp or 34g

• Sea bass

  Fish, mixed species, raw

  4 fillet or 516g

• Asparagus

  Raw

  1 lb or 453g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Trim the asparagus tops and cut the lemon into wedges.
2. Preheat the broiler and lightly oil a 17x12-inch shallow baking pan.
3. In a bowl, whisk together miso, sugar, lemon juice, water, and pepper.
4. Toss the asparagus with olive oil and a pinch of salt in a large bowl.
5. Arrange the fish, skin side down, in the baking pan and spread the miso mixture evenly on top.
6. Arrange the asparagus in a single layer around the fish and broil 5 to 6 inches from the heat until the fish is just cooked through and the asparagus is crisp-tender, about 8 to 12 minutes.
7. Serve with lemon wedges.

Similar Foods

• Seared Sea Bass with White Beans
• Seared Chilean Sea Bass with Sesame Spinach
• Seared Bass with Cauliflower Duo
• Sea Bass with Brazil Nuts, Kale, and Pomegranate
• Seared Salmon with Balsamic Glaze
• Sauteed Bass Fillets with Mushrooms, Scallions, and Soy