Name: Pan-fried barramundi with eggplant and miso purée
Yield: 4
Ingredients: 1 tbsp grapeseed oil; 4 barramundi fillets (about 200gm each); 40 gm butter; 1 tbsp lemon juice; To serve: steamed vegetables, such as sugar snaps and asparagus; Eggplant and miso purée; 2 large eggplant (350gm each), peeled and cut into 3cm cubes; Juice of 1 lemon, plus extra to season; 1½ tbsp white miso (shiro miso); 50 gm butter; 2 tbsp light soy sauce, or to taste

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.

Ingredients

1 tbsp grapeseed oil

4 barramundi fillets (about 200gm each)

40 gm butter

1 tbsp lemon juice

To serve: steamed vegetables, such as sugar snaps and asparagus

Eggplant and miso purée

2 large eggplant (350gm each), peeled and cut into 3cm cubes

Juice of 1 lemon, plus extra to season

1½ tbsp white miso (shiro miso)

50 gm butter

2 tbsp light soy sauce, or to taste

Method

Main

1.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.

2.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.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick