Barramundi a la Jon

- barramundi filet
- 1/4 onion
- olive oil
- butter
- sea salt
- pepper
- 1 tsp chili powder
- 1 tsp fresh thyme

Clean and dry filet. Place barramundi filet in large foil, as you'll wrap the filet. Massage fish in olive oil. Salt well skin side. Put skin side down in foil. Add salt, pepper to top, sprinkle with light dust of chili powder. Slice onion in rings, and toss rings on top with the butter divided into 3 pats: left, right, center of fish. Add thyme. Seal, but don't tighten the foil around it.

Cook on fast oven, about 425, for 20m. You'll effectively poach in the butter and oil. Open foil package after 20m, and expose to broiler for about 5-7m. 

Top with a corn relish (corn, red/green bell pepper, sauteed with a dash of sugar, salt, pepper) and side of carmelized carrots (heirloom carrots, butter, sugar, salt, pepper).

Protein and veg. Mm.