Sole food
Friday night rolled round again, and fish was what came up. I’d defrosted a fillet of torbay sole in the fridge overnight, and by the time I’d got home from work it was soft and ready to go.
First off, I diced a sweet potato and set it boiling for 5-or-so minutes while the oven heated to a comfortable 190C. Draining the potatoes, I shook them vigorously in the pan with a good spoonful of mustard to coat. On to a non-stick oven tray (no oil) and in for 30 minutes to brown and crisp. The fish was easy: I tore off some aluminium foil and folded it into a packet around the fish, sliding the packet straight onto the oven shelf for 10 minutes.
Finally, for vegetables, I finely sliced a leek and steamed this for a couple of minutes with a handful of mangetout. Delicous, quick, and healthy: all it needed was a little extra mustard.