This is the second quick meal I mentioned in the last post. I basically used vegetables hanging around in the fridge either from the garden or bought. It was an on the spot use up the fish before I forget about it or it spoils in the fridge.

Ingredients

• Wild Sole
• Chanterelle mushroom (chopped)
• Habanero (diced)
• Purple and Red Bell Pepper (chopped)
• Red Onion (chopped)
• Black pepper
• Olive Oil
• Juice of 1/2 orange fruit
• Pepper flakes
• Vegetable OXO bouillon
• Salt to taste

What you’ll need

• Rectangular Pyrex dish
• Chopping board
• Spice mix bowl

What I did

In the spice bowl I juiced the orange fruit  added some black pepper, glug of olive oil, bouillon and salt then mixed them all together. This mixture was poured over sole fillet that I have laid  out in the dish. On top of the fish I added mushrooms, habeneros, onions and bell pepper and sprinkled on red flakes. The fish was covered with foil and placed in the preheated oven @ 350 F. I baked for about 30 minutes.

Taste:

The fish was light and delicious, it was served with boiled red potatoes and the au jus  was nice drizzled over potatoes