Tonight's repast... Lemon sole from the fishmonger in Cambridge Market, baked on a bed of lightly sautéed chunks of vegetables - Zucchini, tomato, red onion, scallion and garlic seasoned with lashings of (very good) balsamic vinegar and olive oil:
Cook the vegetables until they begin to 'give'. Once softened, use them to line a baking tray and lay the fish on top. That done, 'garnish' the fish with a flurry of freshly ground black pepper and flakes of sea salt. Scatter everything with a half dozen fresh bay leaves and a generous handful of flat leaf parsley and the zest of a lemon. Anoint the tray with further lashings of olive oil, the freshly squeezed juice of a lemon and some more balsamic vinegar. If you're feeling frisky, add a splash of white wine, too!
Bake in an oven (pre-heated to 200˚C) for 17 minutes. Test for doneness - the fish should separate from the bone when poked - and allow to rest for 2 minutes.
Serve with roasted Jerusalem artichokes and sautéed vegetables.
Mmmmmm! Now, isn't that good?
Love, laugh, cook, eat.