Miso-Glazed Sea Bass with Asparagus
Epicurious.com
Epicurious.com
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Ingredients

  • 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 pound medium asparagus, trimmed
  • 2 teaspoons olive oil
  • 4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
  • Garnish: lemon wedges

Instructions

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