Foie gras, smoked salmon, daube de boeuf (a rich Provencal beef stew), and dark chocolate bûche de Noel for New Year’s Eve, plus lobster velouté with sautéed mushrooms, escargots in garlic butter at one restaurant, and roast pork tenderloin in mustard cream sauce at another!! Those are just some of the indulgences my husband and I have enjoyed since arriving in Paris last week! Now, though, after all the celebrating, we are trying, like everyone else, to eat lighter.
The dish that came immediately to mind for one of our first “healthy” meals of 2017 here in France’s capital was cod baked on a bed of spinach, chickpeas, and tomatoes. Some of you will recognize this dish which first appeared in my syndicated column several years ago and then in Sunday Casseroles. It is my “go to” recipe for quick, delicious, low- calorie cooking. Continue reading
Typically my husband will ask late in the afternoon, “So what’s for dinner?” If red meat happens to be the anchor of our meal, his face lights up, but if I mention that fish is on the menu his disappointment is apparent. A devoted carnivore, he adores grilled steaks and chops, savors any form of lamb, and thinks pulled pork should be at the top of the food pyramid.
This week, though, when I served roasted cod fillets topped with a hearty mélange of sautéed fennel and little red and yellow tomatoes, he changed his mind, eating this simply prepared (and I might add quite healthy!) seafood dish with gusto. The colorful fennel and tomato topping, which takes only about 20 minutes to assemble, can be prepared ahead. At serving time all that is necessary is to arrange thick-cut fish fillets in a baking dish, then spoon the garnish over them. In less than a quarter hour the fish is tender, flaky, and ready for the table.