This was not a photogenic dinner.
I tried to make it more attractive by adding lemon pieces, some paprika, and thyme but mostly it looks like beige food with a bit of green.
John dusted the fillets with flour and seasoning and fried them in a little butter. I steamed the potatoes and onions and then smashed them with some salt and olive oil. The spinach soufflé came from a Stouffer’s box.
I think we need more practice cooking fish.