Miso-Glazed Sea Bass with Asparagus

From Gourmet Magazine
Serves4

* Active time:10 min
* Start to finish:25 min

June 2007
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

* 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.