Fresh fish from Mitchell's on Friday. Snapper again. Good thing we like it! I pulled the bones out of the fillet, salted, peppered and coated it in bread crumbs. Yellow flesh potatoes boiled up skins on, finished with butter and salt. The vegetable medley was carrot, celery, onion and peppers. I put beef stock in the pan with the carrots and brought that to a boil. I added oil as the water cooked off and started adding the onion, celery and peppers. I forgot to add the few drops of fish sauce so it tasted good but not incredible. I fried the fish in a bit of oil and it came out perfect. I laid thyme and rosemary over it in the pan.