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DIRECTIONS

One to 2 hours before serving the meal, place the fish in a shallow pan, preferably a glass one, pour the lemon juice over it, and sprinkle it on both sides with the salt (if desired) and pepper. Cover the fish with plastic wrap, and chill it. Remove the fish from the refrigerator about 30 minutes before cooking it.
Preheat the broiler or barbecue grill.
Thoroughly wash the chard or spinach, and place the wet leaves in a large, shallow nonstick saucepan or skillet. Cover the pan tightly, and steam the chard or spinach over medium heat for about 2 minutes. Keep the pan covered until serving time.
In a large nonstick skillet, melt the butter or margarine, and add the garlic, sautéing it for 30 seconds. Add the carrots, and sauté them for 2 minutes. Add the remaining vegetables, and sauté them for 2 to 3 minutes or until they are tender-crisp. Cover them to keep them warm until serving time.
Grill or broil the fish for 4 to 5 minutes on each side. Do not overcook the fish.
To serve, arrange a "bed" of chard or spinach on each of four heated dinner plates. Place one-fourth of the fish on each bed. Top the fish with the sautéed vegetables.