This is just a thought, a way of doing something. I like to do this in the summer, then into fall. I call it Vegetable Fish Bake because I change out vegetables, for each time that I do this, for whatever I have on hand or have a particular taste for at the time. It’s no secret that baking fish this way, in the oven or on the grill outside, is easy to do–and very good! There’s hardly a kitchen/dish mess, and if you have old vintage pans to line aluminum foil in, all the better. It’s a fun way to have your vegetables. The fish tastes so good when it’s cooked with vegetables and a great seasoning. I like Old Bay.
Here, I have a horseradish leaf that I’m going to lay my fish on, giving it a bed. The flavor of the horseradish is peppery, of course, so it aids in the flavor of the fish with the fresh thyme.
Next, the Old Bay goes down, a good intentional sprinkle.
How could I leave off lemon slices? Lemon goes with fish/seafood.
Stack it like a deli sandwich. 
I think potatoes are a must, every time, no matter what vegetables you choose for your fish bake. Just make sure potatoes are included.
Radishes are great for this! 
Any pepper that you choose, chop it and put it down!
Dot with butter, salt and pepper, and liquid smoke. Make sure you drizzle liquid smoke! Cover foil over the top for the first 5-10 minutes of cooking in a preheated 500 degree oven, then remove the foil for good coloring and a slight browning-crust over the vegetables for an extra 10 minutes or so. The fish is covered and protected from getting too done this way. It soaks up the flavors of everything.
easy fish
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