• Trim pea pods and halve lengthways. Trim and halve green beans. • In a small bowl, combine miso paste, the honey, soy sauce and a splash of water.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Remove pan from heat, add miso-honey mixture, gently turning barramundi to coat, until thickened and slightly sticky. • Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a large bowl, season to taste and allow to cool slightly.

• To the bowl with cooled green beans, add mixed salad leaves, pea pods and Japanese style dressing. Toss to coat. Season to taste. • Divide miso-glazed barramundi and green bean salad between plates. Spoon over any glaze from the pan. Enjoy!