This is a great quick recipe for families as the sweet potato cooks quickly and our delicious premium fish is not too strong in flavour.

Serves: 4

Preparation time: 10 mins

Cooking time: 10 mins



  • 4 fillets of Marianvale Blue Murray Cod

  • 2 medium sweet potato, peeled and cut into quarters

  • 2 heaped teaspoon miso paste

  • 1 tablespoon of micro herbs or a spring onion stalk

  • 1 generous knob of butter

  • 1 teaspoon of sesame oil for frying



  1. Boil Sweet Potato until tender (about 10 minutes) then blend with miso paste and keep warm

  2. Meanwhile heat butter and oil in a frying pan, pat dry the Murray Cod fillets, season with salt and pepper then sear until the edges lose their translucency.

  3. Gently turn the fillets over and cook for a further two minutes

  4. Spread the puree on four warm plates, place the cooked fish to one side and top with micro herbs or finely sliced spring onion

Pictured with oven roasted cherry tomatoes and a crisp radish salad