One-Pan Barramundi on Greens and Onions with Dijon Sauce

fullsizeoutput_31cc

One of my favorite fish preparations is to cook fillets right on top of vegetables. Could be tomatoes and chiles, eggplant and garlic, asparagus, celery and fennel, ratatouille (see below) or, as in this case, a big bunch of tender young greens stirred up with one big sautéed onion. Plain white fish is, after all, plain white fish. Vegetables make all the difference in the world. There’s still lemon, of course.

Below:  Ratatouille-Steamed Salmon with Jasmine Rice

IMG_1931

Continue reading “One-Pan Barramundi on Greens and Onions with Dijon Sauce”