Turn the grill of your oven on and move the rack to the highest wrung (about 12 cm below the grill). Mix all the dressing ingredients together with a small whisk.

Line a baking tray with paper, silicone baking sheets (the best) or foil as the sauce gets really sticky, and place the fish, skin side down on top of this.

Spread about half of the miso-honey dressing over the fish and grill for a about 10 minutes and until it has turned a lovely dark caramel colour.

Baste the fish once or twice during the cooking time with the remainder of the dressing.

Serve immediately with freshly cut lime wedge to squeeze over.

The fish was soft and pink on the inside with a lip-smackingly tasty outer layer. The skin was crispy and delicious and I found myself licking the spatula to get all the sticky bits off.