Marinate the fish: In a bowl, mix together white miso, sesame oil, soy sauce, and a little sugar. Coat the fish with the marinade and let it rest for 30 minutes. Then remove the fish from the bowl, wiping off the excess marinade back into the bowl. Keep the marinade!

Wash and clean the bell pepper, carrot, and broccoli. Slice the carrot and pepper into thin strips. Peel and remove the tough stem end of the broccoli, then slice the stalk into thin rounds. Break the florets into bite-sized pieces.

Heat a pan. When hot, add a drizzle of olive oil along with the broccoli, carrot, and pepper. Stir-fry the vegetables, then add the leftover marinade from the fish. Cook over medium heat until the vegetables are tender but still slightly crisp.

For the fish, heat a pan over medium heat. Add a drizzle of oil and place the fillets in the pan, skin side down. Cook for 4–5 minutes until the skin is crispy. Then flip the fish and cook for another 1–2 minutes, until fully cooked.

Serve the warm vegetable stir-fry with the fish fillets.