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
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