Preheat the oven to low broil. Grease a cookie sheet (preferably a real metal one) and lay out the fish in one layer. Do not overcrowd the pan and do not line with parchment paper – it will burn.

Season to taste with salt, pepper, oregano, and minced onion.

Bake for five to seven minutes, on a middle rack, until crispy around the edges (watch it carefully as the fish can burn easily).

In a large saucepan over medium heat, add olive oil. Add greens and tomatoes. Stir and let cook for one to two minutes. 

Add balsamic vinegar (or coconut aminos), salt, pepper, and fresh ground garlic to taste. Drizzle with sesame oil if desired. Stir and cook just until the greens begin to wilt. Remove from pan. 

To plate, spoon the quinoa into a shallow bowl or large plate. Add the greens and tomatoes and top with the fish.

Alternatively, serve this cold as a salad. Massage the greens with oil and balsamic vinegar. Start with one tablespoon of each and add as needed. Season to taste with sesame oil (if using), salt, pepper, and garlic. Add sliced tomatoes and cold quinoa. Serve with crunchy fish once it has cooled.