We eat a lot of red meat here. The meat is locally grown and really really good, but once in a while I make sure to cook fish. Thankfully, my brother-in-law and sister like fish, but my niece and nephew are harder to feed. While my nephew absolutely refuses to eat fish and seafood, my niece will eat it especially when I cook it this way - with cream and shallots.
This is one of the easiest way to make baked fish - more for the white kind of fish. We had fillets of Cabillaud / Cod Fish which I thawed ahead. I lined a deep baking dish with a large piece of aluminum foil and arranged the fish fillets. One of my French pleasures since arriving has been cooking with shallots. We don't really have nice shallots like we have here in Cebu, so I've pretty much been putting them in a lot of dishes!
So I sauteed a diced shallot in a little butter. While doing that, I poured cream in a bowl, as well as salt, pepper, and parsley flakes. When the shallots were fragrant and translucent, I added them to the cream mixture.
I added the cream mixture on top of the fish and added a couple of teaspoons of butter on top of the cream. I, then, folded the aluminum foil above to wrap the fish. It's obvious in the photo that I was short of aluminum foil, but the dish turned out fine in spite of that. The fish baked for 20-25 minutes in a preheated oven at 180 degrees celsius.
I made white rice to go with the fish which everyone enjoyed. The fish turned out to be quite flavorful due to the cream sauce and the flavors from the shallots and parsley. It's nice to take a break from red meat!