Last night was the Tuesday of the 2—5 Diet and I prepared two pieces of Ling Cod on a bed of precooked chopped Tomatoes and Mushrooms that had been spread with chopped Shallots. This mixture of vegetables is cooked for about 15 minutes in a bath of heated stock before the fillets are placed on them. Depending on the thickness of the fillets they are then cooked in the oven for about 12 to 20 minutes in a medium oven.
With this fish we also had batons of selected root vegetables: turnips, carrots, parsnips, sliced potatoes and large pieces of mushroom. This mixture was distributed in a baking dish with garlic pieces distributed over the vegetables and long rosemary stems laid on top. I got the idea, as simple as it is, from Jamie Oliver’s early TV shows where he did it for tables of friends that came over to his place for a feed during the winter months.
We skipped the salad because of the roasted vegetables and I had a glass of cold winter water.