Lemon & Mustard Barramundi with Corn & Potato Hash

I think the key to cooking is to use really fresh ingredients and try not to mess them up by overspicing or saucing them. Sometimes nature just hands you something wonderful and it's never going to be better than the way it is naturally, like the perfect ripe white peach or a juicy pineapple.

This dish celebrates its ingredients and is healthy and delicious to boot. The only additions here are a bit of salt, pepper, mustard, lemon juice and olive oil. Enjoy!

Lemon & Mustard Barramundi with Corn & Potato Hash

Barramundi:

1/3 cup of lemon juice

2 tablespoons whole grain mustard

1/4 cup of extra virgin olive oil

2 6-oz. barramundi fillets

Salt and pepper to taste

In a bowl, whisk together lemon juice, mustard and olive oil. Pour marinade over the barramundi fillets and set aside. Let marinate for 15-30 minutes. Heat grill pan over medium heat and cook the fillets for about 3 minutes on each side (add salt and pepper while cooking) or until cooked through. Serve on top of potato hash.

Corn & Potato Hash

1 teaspoon of olive oil

1/3 of a Russet potato - cut into small cubes

1/3 of a red onion, diced

4 asparagus spears, cut into small pieces

kernels from 1 ear of white corn

Salt and pepper to taste

Heat olive oil in a saute pan over medium-high heat. Add in potato and onions, adding salt and pepper to taste, and cook for about 5-8 minutes, or until medium-soft. Add asparagus and corn, and cook for an additional 3 minutes. Add salt and pepper to taste.