The purée here is made with boiled eggplant, so it's super-quick
to make and has a lovely creamy texture. The addition of miso gives
it a lovely deep flavour, which works well with the barramundi.
1 tbspgrapeseed oil4barramundi fillets (about 200gm each)40 gmbutter1 tbsplemon juiceTo serve:steamed vegetables, such as sugar snaps and asparagusEggplant and miso purée2large eggplant (350gm each), peeled and cut into 3cm cubesJuiceof 1 lemon, plus extra to season1½ tbspwhite miso (shiro miso)50 gmbutter2 tbsplight soy sauce, or to taste
For purée, bring a large saucepan of water to the boil, add eggplant and lemon juice, and boil until tender (5 minutes). Drain well in a colander (5 minutes), then transfer to a blender with remaining ingredients and blend until smooth. Season to taste with soy sauce and lemon juice, stir well and cover with foil to keep warm.
Meanwhile, heat oil a large non-stick frying pan over medium-high heat, season barramundi and fry skin-side down until golden (3-4 minutes). Add butter and lemon to pan, turn barramundi and
fry, basting occasionally, until golden-brown and just cooked through (3-4 minutes). Serve with eggplant and miso purée, top with steamed vegetables and pour pan juices over.