Sunday, November 26, 2017

IHCC & CC#23: Herb-Roasted Fish

It was a post to coincide with Thanksgiving, but I am posting this on the last day!  Got a large piece of Sole fillet in the morning from the wet market!  Sunday being the only day of the week I visit the wet market for fresh produce.
I placed the salt and pepper seasoned fish (sole) fillet on top of sliced onions and lemon, top with a sprig of fresh young ginger shoot (from my container garden) instead of thyme (cos I had none, fresh that is), and green olives.  Did not use egg whites to seal the parcels but made tiny pleats!  Bake for 15 minutes, serve it hot!
Do visit I Heart Cooking Club and see what the others have made!
Herb-Roasted Fish ~ recipe from pgs 130-131
Ina Garten's 'make it ahead'
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

5 comments:

  1. I have a similar routine of going to the farmers market to get fresh fish. Wish there is a wet market near me. love fish baked this way.

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  2. We take great advantage of the butchers, fishmongers and poulterers near us. I've cooked fish in paper before but haven't tried sole. I'll have to add it to the list :)

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  3. It looks like a lovely fish dish.

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  4. Looks so sedap! Got to miss this week at IHCC, been busy!

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  5. Oh, wow! This looks simple but completely delicious. Love the pretty olives scattered over the top. I bet they give just the right flavor to the fish.

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