Arugula and Corn Salad with Tilapia

2 cups frozen or fresh corn

1/4 medium red onion

10 oz raw tilapia

Juice of 1 lemon, devided

2 cloves garlic, minced

1/8 tsp sea salt

1/8 tsp black pepper

1 tbsp olive oil

1/4 cup white wine vinegar

1 tsp fresh thyme

6 cups arugula, washed and drained

1. Preheat oven to 450
2. Prep skillet for fish: Place a stainless steel or cast iron skillet in oven about 5 - 7 inches away from the heat. Make sure the handle is oven safe or wrap the handle in foil to protect it from the heat. Heat skillet for 10 minutes.
3. Blanch corn and set aside Then cut onion into half moon slices.
4. In a shallow dish, rub fish with half of the lemon juice, garlic, salt and pepper. Use an oven mitt to remove skillet from oven and place on a heat safe surface. Place fish on the skillet and return to oven, baking for 3 - 5 minutes. Use a fork to test for flakiness.
5. In a mixing bowl, whisk together remaining lemon juice with the rest of the ingredients. Toss with arugula. Top with corn and red onion. Place fish atop greens.