Fish with miso-ginger butter

SERVES 4 PREP + COOK TIME 30 MINUTES

100g butter, softened

2 tablespoons white miso

2 teaspoons grated fresh ginger

¼ cup (60ml) extra virgin olive oil

4 x 200g firm white fish fillets, skinless, boneless

1 bunch (500g) red radish, sliced thinly 2 green onions, sliced thinly ½ cup (50g) walnuts, roasted, chopped 1 tablespoon lemon juice

1 Combine butter, miso and ginger in a small bowl; season.

2 Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add fish, cook for 2 minutes each side or until browned and just cooked through. Add half the butter mixture to the pan; cook for 30 seconds.

3 Meanwhile, combine radish, onion and walnuts in a medium bowl. Whisk lemon juice with remaining oil in a small jug; season. Add to salad; toss gently to combine.

4 Divide fish among plates; top with radish salad. Spoon over the remaining butter mixture.

Not suitable to freeze or microwave.