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.
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.
Snap woody ends from asparagus and cut asparagus 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 2-3 minutes or until tender.
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. Season to taste. Cut remaining lemon into wedges.
Divide greens and fish between plates. Serve with lemon wedges.