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Miso-Glazed Sea Bass With Asparagus

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Photo: Epicurious

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Ingredients for 4 servings

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

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