Crispy Miso Butter Barramundi With Asparagus – Meal Kit Idea!

For our crispy miso butter barramundi with asparagus

Place a rack in upper third of oven and preheat to 200C°. Line a rimmed baking sheet with foil. Place prepared asparagus to the prepared baking sheet. Drizzle with 2 tsp avocado or vegetable oil and season with kosher salt. Using your hands, toss well to coat. Push asparagus to one side of baking sheet. Pat dry with paper towels 4 x Pacific West barramundi portions. Place, skin side down, on empty half of baking sheet. Make the miso butter: Melt 3 tbsp unsalted butter in a small skillet over medium heat. Add 6 tbsp white or yellow miso, 1 tbsp plus 1½ tsp  Sriracha, and 1 tbsp sugar. Smash and peel 9 garlic cloves. Finely grate on a Microplane into miso butter. Finely grate the ginger into the butter. Stir to combine. Melt remaining 2 tbsp unsalted butter in a microwave-safe bowl. Stir in ⅔ cup panko. Dollop about two-thirds of miso butter over fish, spreading it into an even layer with spoon. Sprinkle buttered panko over fillets and gently press with your hands to adhere. Roast fish and asparagus until fillets are firm when sides are gently pressed, 15–17 minutes.  Heat broiler (to low, if your oven allows). Broil (watching carefully), rotating baking sheet halfway through for even browning, until panko is golden brown, about 3 minutes. Remove baking sheet from oven and immediately drizzle remaining miso butter over asparagus; toss to combine. Slide a fish spatula between fish skin and flesh and do your best to gently lift away the fillets (skin won’t be crispy, so it’s best left behind). Serve fish with asparagus.