They say in Old Provence, in the beginning of the last century, before the world wars, there was a practice in the countryside of repos hiver (winter rest). This was a rest based on less light, more time around the fire, and literally a slowing of the pulse as the countryside became more dormant. Researchers actually found the pulse of these Frenchmen and women lower in winter. Somewhat catatonic!
And isn't this how I am feeling after the busy holiday season? I want to hunker down and stay under blankets until the first peek of spring. I find this time of year I am longing for comfort food. There's nothing really wrong in our little corner, I just yearn for food that makes me feel warm inside, loved from a pot on my stove...that's why I adore this recipe, Baked Fish with Tomatoes. It will comfort you and, hey, maybe even lower your cholesterol (and pulse!)
Baked Fish with Tomatoes
6 fish fillets
1 tsp. thyme
1/4 cup olive oil
1 can diced tomatoes
1/4 tsp hot pepper flakes
1/2 cup olives, chopped (optional)
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 tbs. lime juice
Preheat oven to 400 degrees. Lightly grease shallow baking dish large enough to hold fillets in single layer. Sprinkle with salt and pepper. In bowl, stir together thyme, oil, tomatoes, red pepper flakes, garlic, onion, and lime juice. Spoon tomato mixture over fish and bake uncovered in middle of oven 15-20 minutes until fish flakes with fork. Lay down on kitchen couch while it is cooking with a blanket and the day's paper, taking in the good smells. You can be lazy AND a good cook! Bon appetite!