Hello from Dubai!
You know that song that goes, walking on sunshine, whoa oh? That’s me. Despite working on a sleep deficit, yesterday went like a dream. We arrived in Dubai and fell into the hotel bed with time enough for just two hours of sleep before waking up to meet the real estate agent at the house for the Great Key Handover. Lordy, mercy, there are a lot of keys for our new house! Then the airfreight arrived and I was reunited with my Kenwood mixer. And then the rental furniture was delivered so as soon as we buy and get a stove and refrigerator installed, we can move in!
But the best part was my trip to what will be MY GROCERY STORE. It’s right near the house and I walked through like the bumpkin from the country just arriving in the big, bright city for the first time. It is part of the Géant chain, which has ties to the hypermarket Casino in France and is gorgeously laid out with most everything a person could hope to want. The first thing I spied were some baby tomatoes on the vine and my brain said, “Roast them and set them on top of something like fish or chicken.” So I went off in search of fresh fish and found some lovely grouper filets. At which point my brain said, “You need crème fraîche and lemons and garlic.” And low and behold, all those things could be mine. I rounded off the menu with some rocket or arugula tossed in a simple lemon vinaigrette. I am cooking in the small kitchen in my hotel apartment so the photos aren’t the best, but this was one delicious and easy meal.
Small piece of fresh lemon
1 clove garlic
2 heaping tablespoons crème fraîche or mild sour cream
1 branch on-the-vine tomatoes per every two fish filets
1 Grouper or other white fish filet per person
Flakey sea salt (I use Maldon’s.)
Crushed red pepper
Black pepper (I didn’t have any but you should definitely use some.)
Preheat your oven to 400°F or 200°C.
Finely mince your garlic and put it in a small bowl with the crème fraîche and a healthy pinch of salt.
Cut the end off of the lemon and squeeze the juice into the garlic/crème fraîche bowl.
Cut your leftover lemon peel into thin slices.
Put the tomatoes in a heatproof dish that will be big enough for your fish filets later. Drizzle with olive oil and then sprinkle with salt and crushed red pepper. Top with the slices of lemon peel.
Roast the tomatoes in the preheated oven for about 10-15 minutes.
Meanwhile, season both sides of your fish filets with salt and black pepper (if you are fortunate enough to have remembered to buy some) and drizzle them with olive oil.
Remove the tomatoes from the oven and carefully transfer them to another dish.
Place the fish filets in the baking dish and top with the tomatoes.
Serve each filet with half of the tomatoes and a generous dollop of the garlic lemon crème fraîche. If you’d like, a side green salad rounds out the meal.