O yes, I did.
Now that that’s out of the way, let me tell you about the easiest way to cook fish, ever.
Buy (or catch, if that’s your thing) a few fillets of halibut. You could use any whitefish for this recipe.
Preheat the oven to 170° C/150° C fan/340° F. Slice a (peeled) onion, a (seeded) green pepper, and a tomato in nice rings. For the tomato rings, I substituted cherry tomatoes sliced in half. Melt two tablespoons of butter and mince a clove of garlic. Squeeze a lemon into a small bowl.
Lightly grease the bottom of a glass baking dish with olive oil. You can use cooking spray if that’s your thing.
Put the fish into the glass baking dish. Brush the fillets with the butter/garlic mixture. Season with salt and pepper. Place the vegetable rings over the fish. Drizzle the lemon juice over everything. Cook for 20 minutes. The fish should flake nicely with a fork when it is done.
The halibut soaks up the lemon juice and garlic flavours, as do the onions. I served the fish with a side of sautéed kale (prepared with garlic, sesame oil, and a touch of balsamic vinegar).
One good thing about preparing dinner: I always have a daily pic to fall back on.