Miso Chilli Butter Fish

Miso Chilli Butter Fish

This is such a great dinner and people really think you have gone to a lot of trouble when its really very easy. I used pollock which isn’t used enough and it’s delicious. It really loves these big flavours and is quite a cheap fish. For the seed mix, I just roasted a mix with a spoon of sunflower oil and soya sauce at 180 C degrees for 7mins.

If you like the look of this recipe, check out my others using fish here.

Serves 1

INGREDIENTS:

170g fish fillet with skin (I used pollock at pretty much room temp)

2 tbsp sunflower oil

150g broccoli spears, blanched

1 tbsp Crunchy seed mix

Half a lime

Short brown rice, optional

For the butter:

1.5 tbsp unsalted butter

1 tsp white miso paste

1/3 tsp chilli powder

1/2 garlic clove, grated

Pinch salt

Mix the ingredients for the butter together.

Pat dry the fish with paper towel and season with salt and pepper.

Set a non-stick frying pan to a medium high heat. Add the 2 spoons oil to warm for 20 seconds.

Next add the fillet into the pan, skin side down away from you so that the oil doesn’t splash you. Turn down heat a little and leave for 2-3 mins. It should come away easily and the skin should be golden. Flip over to cook on other side for another 2mins depending on thickness of fillet.

Then remove from pan and set aside. Turn off heat.

Add the butter mix to the pan to melt and cook for 30 seconds. The pan should be hot enough to cook the garlic.

Pour over fish and serve with the rest with a squeeze of lime.

Watch me make the recipe here!