Lighting up without going hungry

Hello fellow foodies and food lovers.  The end of the week is coming near and for myself and all my weight watchers friends out there, weigh in is always on our mind.  Last week was about getting back on track and we did.  Even when we are on track sometimes we can feel like were eating heavy foods, that are weighing us down.  This does not mean what were eating is unhealthy.  Today's adventure is a light fish dish packed with filling tasty flavor.

Pan-Roasted Fish on Mushroom-Leek Ragout 
2 slices bacon, chopped
1 pound portabella mushroom cups, gills removed and sliced
2 leeks white parts only, rinsed and thinly sliced
1/4 cup finely diced carrot
1/4 cup finely diced celery
1/2 cup chicken broth
1/2 cup white wine
1 1/2 teaspoon minced fresh thyme
S&P
1/2 ounce dried shiitake mushrooms
4 (5oz) pieces cod
1 1/2 tablespoon olive oil 

• 1. In a large frying pan over medium-high heat, stir bacon often until browned and crisp, 6 to 7 minutes. Add portabellas and stir often until golden brown, about 5 minutes; pour into a bowl. Add leeks, carrot, and celery to pan; reduce heat to medium and stir often until vegetables are soft, 8 to 10 minutes.
• 2. Return portabellas to pan and add chicken broth, wine, and thyme; simmer, stirring often, until liquid is almost evaporated, about 10 minutes. Season to taste with salt and pepper.
• 3. Meanwhile, preheat oven to 450°. In a spice or coffee grinder, grind dried mushrooms to a fine powder; pour into a wide, shallow bowl. Sprinkle both sides of fish with salt and pepper, then coat with the ground mushrooms.
• 4. Pour olive oil into another large, ovenproof frying pan over medium-high heat. Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. Bake just until fish is opaque in center of thickest part, about 8 minutes.
• 5. Divide mushroom-leek ragout among four plates. Top with fish.

Note: If you don't want to dust your fish with the dried mushrooms just skip that step and go onto next step.

There you have it our game plan/menu, pictures and review to come later tonight.  Until next time remember play with your food and have fun.