Last night was a makeup diet night because of the celebrations last week. It was my turn to cook so I opted for the magnificent Patagonian Toothfish in the freezer. No, I will never get tired of this great fish and Bernard’s simple recipe is a match made in heaven.
The recipe is simplicity in itself: a bed of sliced mushrooms that have been sprinkled with one chopped shallot sitting in as bath of Vegeta stock.
That and a simple salad with Di’s Greek yogurt dressing completed a very tasty yet extremely low-cal meal.