Miso-Glazed Sea Bass with Asparagus

Ingredients for Miso-Glazed Sea Bass with Asparagus

• 2 tablespoons white miso (fermented soybean paste

• not sweet or labeled "saikyo")

• 1 1/2 teaspoons sugar

• 1 teaspoon fresh lemon juice

• 1/2 teaspoons water

• 1/8 teaspoons black pepper

• 450g medium asparagus, trimmed

• 2 teaspoons olive oil

• 4 (5- to 170g ) sea bass fillets with skin (1 inch thick)

• Garnish: lemon wedges

How to make Miso-Glazed Sea Bass with Asparagus

Preheat grill. 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 grill 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.