In this case here's what I usually do, feel free to use my words of wisdom if you wish!
The ingredients remain somewhat similar (what I like about fish is that you can improvise a lot when it comes to spices) but I use:
- Tabasco
- Wors...sauce
- Bifteck spices (those are a must but don't put too much because it is rather spicy...unless you like it this way)
-
All-Spice spices
- Pepper
- Lemon Juice
I find this recipe to be great with sole filets, you just put them in a glass plate, add a bit of those spices and the lemon juice and then you add, again, diced tomatoes. A little bit on each one of them and the rest can be put in the plate all around. As well, I usually take a little can of V-8 vegetable juice (I know, it doesn't sound very classy but it does add that little taste) on the filets (you can also put tomato juice, not too much but at least to cover them a little bit, I find that it also prevents the fish from sticking to the plate).
You then need to put the plate in the oven and let it cook. I usually serve this with rice but small potatoes can be wonderful with that. I'm a fan of corn with fish but the vegetables could be of your choice (I'd avoid peas though, it doesn't seem like it would be such a wonderful mix).
For the potatoes, I've never personally tried it but I'm thinking it would be great to get baby potatoes, put them in a glass plate (again, I hope you have a couple of those!
) or an aluminum plate with a bit of oil and add some herbs (
herbes de Provence, basil, oregano...anything goes). You just need to let them roast, I'm sure it would be lovely!
