Lemon Myrtle Butter Fish with Pan-Fried Greens

Place butter in a bowl and mash. Finely grate garlic and 1⁄2 the lemon zest and add to butter with lemon myrtle. Mix well to combine.

Trim asparagus and cut into 3cm-long pieces. Thinly slice zucchini into rounds.

Season fish with salt and pepper. Heat oil in a frypan over medium heat. Add fish, skin-side down, and cook for 3–4 minutes or until crisp.

Turn fish and add lemon myrtle butter. Cook, basting with the butter, for a further 1–2 minutes or until fish is just cooked through. Transfer fish to a plate, leaving most of the butter in the pan. Add asparagus and zucchini and cook, stirring, for 2 minutes or until tender.

Add spinach and cook, stirring, for 30 seconds or until wilted. Finely chop dill and juice half the lemon and stir through vegetables. Cut remaining lemon into wedges.

Divide greens and fish between plates. Serve with lemon wedges.