Chef's Knife - Essential tool for cutting ingredients with precision.
Cutting Board - Provides a safe, stable surface for food preparation.
Cast Iron Skillet or Oven-Safe Pan - Ideal for searing sea bass at high temperatures and baking in the oven.
Whisk (for making miso sauce) - Helps to create a smooth and consistent miso glaze by mixing ingredients thoroughly.
Tongs - Suitable for flipping and handling fish during cooking without piercing it, maintaining its juices.
Measuring Spoons and Cups - Ensure accurate measurement of ingredients for the recipe's success.
Fish Spatula - Specifically designed to slide under delicate food items like sea bass with ease.
Baking Sheet or Parchment Paper for oven cooking - Provides a non-stick surface and makes cleanup easier when baking in the oven.
Food Processor (optional, for chopping asparagus) - Helps to quickly chop asparagus into smaller pieces, if desired, though it is optional based on personal preference or recipe requirements.
Saucepan (for simmering miso sauce) - Ideal vessel for gently heating and reducing the miso glaze without burning.
Digital Kitchen Scale (optional, for precise ingredient measurements) - Provides exact measurement of ingredients, which can be crucial in creating a balanced dish.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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