Recipe of the week: Miso-glazed sea bass

If you’re looking for something light yet flavorful between the holidays, consider what miso can do for fish, said David Tanis in The New York Times. Japan’s fermented soybean paste makes a great marinade for oily fish like salmon or black cod, and simply using it for a glaze adds depth to mild, firm-fleshed fish like sea bass or halibut. Serve the fish with wilted mustard greens drizzled with oil and you’ll have a dinner “more satisfying than a juice cleanse, though nearly as virtuous.”

• 1½ lbs sea bass, skin off, cut into 2-oz slices
• 1 tbsp each white miso and red miso
• 1 tbsp sake
• 1 tbsp mirin
• 2 tsp soy sauce
• 2 tsp grated ginger
• 1 tbsp sugar
• 2 egg yolks

Lay fish slices in a glass or earthenware baking dish. In a small bowl, stir together miso, sake, mirin, soy sauce, ginger, and sugar. Dot half the miso mixture evenly over fish, then rub it with your fingers to lightly coat the slices. Leave to marinate 10 to 15 minutes. Heat oven to 400.

Beat egg yolks into remaining miso mixture. With a spoon, smear mixture on tops of fish slices. Bake on top rack 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. Transfer fish to serving platter. Serves 4.

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