Miso Butter Hake with Wilted Greens

Mix the miso paste, mirin and soy sauce together in a small bowl to form a smooth glaze.

Melt the butter in a frying pan over medium-high heat, add the hake skin-side down and cook for 4 minutes until the skin is crisp.

Flip the fish, brush the miso glaze over the top and cook for a further 3–4 minutes, spooning any glaze that pools in the pan back over the fillets.

Push the fish to one side, add the garlic to the pan, stir for 30 seconds, then add the pak choi and spinach and toss until wilted.

Drizzle with sesame oil, scatter over the sesame seeds and serve straight from the pan.