Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.

Baked Fish with Mushrooms and Cream

prep time: 10
cook time: 19


  • 1/2 pound mushrooms, sliced
  • 1/4 cup Cognac or brandy
  • 1/2 cup canned crushed tomatoes with added puree
  • 1/2 cup whipping cream
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried
  • 2 8-ounce orange roughy fillets
  • 1/2 cup grated Gruyere cheese


Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, saute until golden, about 7 minutes. Add Cognac, simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme, simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.

Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet, saute until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes.