Instructions

Preheat the oven to 425. Wash your greens thoroughly.
These can be really dirty, so I soak, then rinse each leaf separately to make sure they’re clean. Lay them out in a roasting dish – I needed two.

Sprinkle the garlic over the greens, then drizzle them with sesame oil and then a healthy glub of olive oil and soy sauce. I didn’t really toss them, but I did move some of the leaves around so that the oil and garlic could drip down. Put them in the oven and set the timer for 20 minutes.


On a foil lined sheet pan, layout the fish. Liberally salt and pepper the fillets.


Combine the mustards, about a tablespoon of soy sauce, sour cream, and the shallot; stir to combine and then spoon over the fish making sure to cover it really well.


Check on the greens and if they’re starting to look cooked and even crunchy, put the fish in and cook for about 10-12 minutes or until the fish flakes easily in the thickest part of the fillet.


Plate a pile of the greens and lay a half of each filet on top.


Each bite was perfect... the tangy mustards, the sour cream and the little bite of shallot was so satisfying and delicious!