For those of you who care, the meal was even Kosher. I had picked up a huge thing of sole at Costco, so I've been preparing fish in different ways. Yesterday was oven-"fried" fish with red-skinned creamer potatoes "micro-steamed" (nuked in a microwave-safe ZipLoc bag), then seasoned with a little butter and sea salt.
Today's dinner was my soon-to-be-famous Bruschetta Fish and Pasta with Garlic Butter and Parsley.
The pasta was just half a pound of some yuppie pasta that looked like radiatore on steroids. I minced around 1/4 cup of fresh flat-leaf parsley and two cloves of garlic. As the pasta was draining I added two heaping teaspoons of butter, added the parsley and garlic and crushed two more cloves of garlic into the mixture. Once the butter melted, I added the pasta, tossed to coat, and added Kosher salt to taste.
The fish was five fillets of sole. I diced what came out to around 4 cups of heirloom tomatoes. I added a large chiffonade of basil (I'd guesstimate it at a little less than 1/4 cup), four cloves of crushed garlic, and salt to taste. I put the fillets on a baking sheet lined with foil and coated with olive oil, then topped each fillet with the "bruschetta" mixture, then baked at 425F for around 25 minutes (it could have gone less).
The end result was a really pretty set of fish fillets with a multicolor tomato sauce that tasted even better than it looked (and with five different varieties of tomato, it looked spectacular). The pasta looked and tasted pretty good, too; the garlic was even sweet.