Fish

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  • Easy
  • Fast
  • Healthy
  • Native Australian

Lemon Myrtle Butter Fish with Pan-Fried Greens

Native lemon myrtle adds an Australian accent and fragrant tang to this pan-fried fish dish. We make the most of the delicious butter and toss in seasonal greens to soak up the leftover sauce to serve as a side.

30 Minutes

Recipe

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01

Make Lemon Myrtle Butter

Place butter in a bowl. Finely grate garlic and zest lemon. Add garlic, lemon zest and lemon myrtle to butter. Season with salt and pepper and mix well to combine.

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02

Prepare Vegetables

Snap woody ends from asparagus and cut asparagus into 3cm-long pieces. Thinly slice zucchini into rounds.

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03

Cook Fish

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.

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04

Add Butter

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.

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05

Add Spinach

Add spinach and cook, stirring, for 30 seconds or until wilted. Finely chop dill and juice ½ the lemon. Stir dill and lemon juice through vegetables. Cut remaining lemon into wedges.

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06

Plate Up

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

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Lemon Myrtle Butter Fish with Pan-Fried Greens

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami