Miso Butter–Basted Local Barramundi

Ingredients

• 360g local barramundi fillet (skin on, cut into 2 portions)
• 40g unsalted butter
• 1½ tbsp white miso paste
• 1 tsp honey
• 1 garlic clove, finely grated
• 1 tbsp olive oil
• Freshly ground black pepper
• Lemon wedges, to serve

Method

1. Pat the barramundi dry thoroughly and season lightly with pepper (miso is already salty).
2. Heat oil in a large non-stick or stainless-steel pan over medium-high heat.
3. Place the barramundi skin-side down and press gently for the first 20 seconds to prevent curling. Sear for 3–4 minutes until the skin is crisp and golden.
4. Flip the fish, reduce heat to medium, and add butter, miso, honey and garlic to the pan.
5. As the butter melts, tilt the pan and continuously baste the fish for 1–2 minutes until the flesh is just cooked through and coated in a glossy sauce.
6. Remove from heat and rest for 1 minute.

To serve: Finish with a squeeze of lemon. Serve with charred broccolini, roasted mushrooms or steamed rice to soak up the miso butter.