Last night brought to the table an excellent old standby with a new substantive twist: Diane’s trip to the Fish Monger meant that we baked cod rather than my two old favourtites. The cod brought a different taste that I think is more suited to fish an’ chips than to my French recipe but everybody to their own I guess.  I made the dish as in the past with a layer of mushies on the bottom of the baking dish, followed by a scattering of tomato pieces (I tear apart cherry tomatoes to get the juice as well as the pieces) and completed it by a further scattering of chopped shallots.  The final preparation is simply to fill the cooking dish with hot stock to the level of the thinnest mushroom and bake from 12 to 25 minutes depending on the thickness of the fish fillets.

This night also happened to be the second night of the 2—5 Diet so I only had the fish as well as a salad. I enjoyed, and oh how I enjoyed it, a full glass of cold water.

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