Directions:

For salmon (see cod or striped bass directions below):

Place olive oil in large skillet and let it heat up over a medium flame. Place thinly sliced onion into skillet and saute until onion is yellow, about 10 minutes.

Add the salmon to the skillet, skin-side down, and spread the honey mustard over the fillets. Cook the salmon until it looks done (I don't like it raw inside). I put a cover over the pot so that it heats more quickly.

During the last 4 minutes of cooking, add the fresh dill.

You could saute some broccoli in the same pan for 7-8 minutes; or if you steam the broccoli separately, it's best to do that for 4-5 minutes so they're not too soft.

For cod or striped bass:

Place onion in heated skillet with olive oil, as above, adding sliced green pepper if you like. After 15 minutes, add the fish fillets.

For this kind of fish, I like to add garlic and mushrooms during the last 5 minutes of
cooking (the fish should be cooked 5 minutes on each side). Add some parsley and dill.

You may also add white wine to the fish after you put it in the skillet.