Just because one enjoys cooking elaborate dishes does not mean that meals done in a jiffy are discarded from one’s life.
Having made that point, here is a fish plate that can be prepared in minutes. Any white fish fillet will do; the fish is seasoned then coated with a mixture of swiss, parmesan and a bit of cream. Baked for a few minutes, voilà!
The chef who inspired me is Marlene Mattar, a wonderful Lebanese chef (who also teaches cooking classes in Beirut). She serves this fish with a spinach coulis, which can be prepared very easily with frozen chopped spinach, a ladle of fish stock and a dab of cream.
INGREDIENTS: 4 servings
- 4 fish fillets
- 1 cup of shredded swiss cheese (substitute another hard cheese)
- 1/4 cup of grated parmesan
- 4 tbsp of whipping cream
- salt, pepper
- If using the spinach sauce: 11 oz package of frozen chopped spinach+1/4 cup of whipping cream+1/3 cup of fish stock+salt, to taste
- Combine the cheeses with the cream to form a paste; season the fish fillets with salt and pepper. Place on a pyrex dish and cover each fillet with 1/4 of the cheese mixture. Preheat the oven and bake the fillets in a 350F oven for 7 to 9 minutes. When the fillets are done the top should be puffed up and golden and the fish should flake easily and the juices should be clear. To get the top browned in spots, turn on the broiler the last minute or two of baking.
- If using the spinach sauce as a side, collect the fish juices after baking and place in a saucepan with the spinach and 1/4 cup of cream; bring to a simmer and stir till a sauce is formed. Serve next to the fish.