Freshwater Lemon Sole with Yams and Asparagus

Dear Bloggers,
         Ok, I'm not gonna sugar-coat this and beat around the bush, I've had just a not so hot day. Everything that could've gone wrong did and I  suppose that I felt like the world was working against me. However, this meal didn't go wrong and I simply cannot complain because my mouth was so happy when I took a bite into my food. I began with wild caught sole fish and marinated the sole with olive oil, lemon pepper, lemon juice and it's grind, dill weed, thyme, and parsley in the fridge for 20 minutes. I cooked it in the oven on 375 degrees for 15-20 minute in a pyrex dish filled with 1 inch of water. I placed the sole in foil and topped it with two slices of lemon and closed the foil around the fish like a pocket. On the side, I cooked up some asparagus with olive oil, salt, pepper, chili flakes, and oregano in a pan. I cleaned the asparagus ends by peeling off a thin layer from the bottom and slicing them diagonally to ensure they cooked evenly with the entire asparagus. In another pan with tablespoons of olive oil, I diced up some rounds from a peeled yam and seasoned the yam dry with lemon juice, salt, pepper, parsley, and garlic powder. I then browned the yams in the pan for 15 minutes until perfectly cooked. I plated the sole on top of the asparagus with a fun decoration of yams to the side. Simple dish with phenomenal flavor and excellent nutritional value; I could not have been happier with this meal. Until next time, stay healthy and happy cooking.