Salmon with Lemon Myrtle Cream Sauce

A velvety, French style cream sauce infused with a hint of citrus from the White Miso and native Lemon Myrtle.
 
Cooking ready tray:
Remove film and sauce pack from tray.
Place tray with fish in oven and cook at 180 degrees for 15 minutes.
Place sauce in saucepan and bring to a simmer to serve.
Or
Remove plastic film and sauce pack from tray.
Pan fry 4-5 minutes each side.
Serve fish with finishing sauce.