Here it is:
Fish - choose your favorite. Pollock is my choice.
Lay the fish on aluminum foil large enough to wrap it completely when ready. Cover the fish with cut pineapple and some juice, then some poppy seed dressing over the entire fish. [If you have time and want to, this could be marinated for several hours in refrig, but not required.] Put on some generous amounts of cut onion, black olives, paprika to taste, dribble on a tbsp of caramel or perhaps apricot preserves if you don't have caramel, a few shakes of hot sauce [don't overdue it], salt and pepper.
Close the foil so that nothing leaks out, place in middle rack of oven for about 25 minutes [add 5 or more if the fish is partially frozen]. While the fish bakes, garnish the plate with two or three slices of fresh tomato, drizzle with honey and a top with a slice of cucumber or a wedge of apple. When the fish is ready, just check it with a fork to see that it flakes well, then using a spatula or spoon, remove everything but the juice and apply it to a nice appearance on the plate. Remember, excite all the senses of smell and sight. The textures play well to each other.
Serve with your favorite white wine or just water.
I love envisioning dishes to prepare, and then eating them. Sometimes the vision does not match the result. In this case the result was better than I believed it would be. A tasty meal indeed.
Side note: If you wanted to prepare a little more of the pineapple/onion/olives, it would make a very nice small side on the plate as well. The textures are wonderfully complementary to the palate.
Bon Apetite
Jeff