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Ingredients
Method
- 4 small lemon sole fillets
- 1 tbsp white miso paste
- 2 tbsp butter
- 1 lemon, juice only
- 200g spring greens, steamed to serve
- Lay the fish fillets on a buttered baking sheet and season with salt and pepper. Mix the miso paste, butter and half the lemon juice, and spread all over the fish.
- Grill the fish for 5 mins or until opaque and cooked through. Slide onto plates and drizzle with the pan juices, then serve with steamed spring greens.
15 mins
2 serving
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