Miso Black Bass With Asian Slaw

Thanks to its mild flavor (no fishy taste!) and flaky texture, bass is the ultimate family-friendly fish. It also takes well to a variety of cooking methods, whether baked inside a parchment paper pouch (otherwise known as "en papillote") or thrown onto the grill. In this recipe, the bass is broiled until browned, which means it cooks in just 5 minutes and achieves a perfectly crisp exterior. Red cabbage shines as the base of the vibrant slaw—it maintains its color and crunch even when dressed with soy sauce and lime juice. In fact, let the slaw sit as you finish the fish—the flavors will meld and become more complex with time.