Yesterday I made my old standard dish from Bernard’s cookbook La Cuisine: Fish Fillets Over a Bed of Mushrooms.
The recipe is a good one; we both like fish and it is a very low caloric meal but tasty in the extreme. She calls for a finely chopped shallot sprinkled over the mushrooms and stock (we always use Croatian Vegeta) filling the bottom of the baking dish to several millimeters–nothing else.
Earlier in the day I had wheeled over to the local shopping centre and bought some pre-packed Silver Tailed Snapper, a new fish for this dish but one that worked very well by our standards. That and a reduced bowl of salad and a big glass of water made an excellent low-cal meal.