Your dish sounds similar to something I make.
I do a fish dish where I ‘poach/bake’ the fish in the oven in a soy and Lemon juice mixture.
While that is cooking I cook a chorizo sausage, some mushrooms, cherry tomatoes and onion in a frypan, add a few fresh herbs and some soy and balsamic vinegar. Reduce it down and plate it up. The fish rests on top of the mixture. I could add paprika and/or chilli powder to it, and I might next time. I also add fresh herbs to it, when I can get decent ones.
That sounds so good. My soy-mustard-male syrup fish only came out so-so in flavor, and I overcooked it a bit cuz I'm still really leery of fish for cooking. I'm fine with rare beef and never got sick from it or under-done chicken or bacon or whatever else, but fish is kinda ominous to cook for me still. Other seafood, too, although I love eating it.
Does your fish come out a little too heavy on moisture if covered in oven? I tried not covering it, and it left the edges and top a bit too dry, so maybe next time I'll cover and bake my salmon?
I dunno.
I want more shrimp now but I'm already full.
I keep looking at it I imagine sorta like my cat loos at one of his toys wen he really wants it but can't be bothered to move so he talks to me instead.
