I’m not sure what fish this was, but it was meaty and delicious. Jac seasoned it with “alseason” and baked it in the oven with mushrooms and tomatoes. She served the fish with vegetables – steamed cauliflower and broccoli, and vegetable medley of carrot, peas and corn. I really enjoyed this meal, not just because it was tasty and texturally pleasing (springy, bouncy mushrooms; soft tomatoes; bursty corn kernels; firm but tender broccoli and cauliflower… you get the picture!), but also for its beautiful, vivid colours.