Japanese-Style Barramundi & Baby Broccoli

• While rice is cooking, trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Thinly slice brown onion (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and onion, tossing, until tender, 4-5 minutes

• To frying pan, add Asian greens and remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.

• Return pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

TIP: Barramundi is cooked through when it turns from translucent to white.