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Pan Roasted Fresh snapper (dry filleted) on a roasted capsicum sauce with fresh mayonnaise and a side of spinach with roasted hazelnuts (and apple cider vinaigrette). Plating is way too busy, in hindsight i would serve the spinach and salad in a separate bowl.
This was the first time i've filleted a fish on my own but it turned out ok.
Red Wine Syrup Poached Quinces on overnight Bircher Muesli w/ roasted hazelnuts, yoghurt, honey, etc.
This was ok but a bit too sweet for breakfast.
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Looks good. Suggestion; don't chop off the tail next time. To remove the flesh from the skin (after you've taken most of the filet off the spine/guts/head, use a blunt or slightly blunt knife & run it up along the skin/flesh boundary (having the filet still attached to the fish helps here - for gripping the narrow end). A sharp knife will cut right through, ie it can't "discern" between skin/flesh; a blunter knife will just run right along next to the skin without cutting through the skin, hopefully perfectly taking the filet off the skin. When I finish a fish I have two filets and a carcass with all the skin still attached as two large flaps on each side; only attached at just the base of the tail.