‘Tell No One’ is a departure from The Intouchables and it gets a bit darker with a tale of murder and suspicion of the death of his wife, Margot (Marie-Josee Croze). We are made to feel that Alex (François Cluzet-the French Dustin Hoffman) is her killer. Flash forward eight years later, and Dr. Alex Beck is alone and mourning the loss of his wife on the 8th anniversary of her death. Although it seems life has moved on, the police still carry their suspicions since parts of the story seemed to have been lost that day. It doesn’t help matters when two other bodies are found near the site of his wife’s murder and suspicions are raised against Alex once more. Then, things get even more complicated.

This film rewards the observant. It’s full of small details to keep an eye on, like it’s asking you to try to figure out the mystery before the characters do. Small moments such as new emails, a song, a look; all add to the little nuances of the story and the motives behind the action. Granted, because you are learning things at some rate before the characters are, at times you find you are waiting for them to ‘realize’ what you’ve already discovered, which can be a bit tedious. However, the film won four Cesars (France’s version of the Oscars) and it’s clear to see why. It is based on the novel of the same title from the author Harlan Coben, and while it may be a bit ‘artsy’ or ‘indie’ for some, it is woven together beautifully from the French countryside to the expansive streets of Paris, it is a gem for the eyes.

Ne Le Dis à Personne is a twisting tale of suspense and intrigue, as well as a French classic. I hope you enjoy it as much as the dish I’ve paired it with! A delicious white fish in a rich white wine and butter sauce with leeks and capers. Traditionally French and sophisticated like this film.

2 Fish Filets like Sole, Cod or Barramundi
1/2 Cup Dry White Wine
1/2 stick of butter
2 Leeks
1 Garlic Clove, crushed and chopped
3 tbsp EVOO
Salt and Ground Black Pepper

Preheat the overn to 425 degrees.

In a pan whisk together the wine, garlic and salt. Cook over medium heat and when the mixture is warm, add the butter and a sprinkle of parsley. Take off heat and set aside. I’m very much a taste-tester as I make these recipes, so if you feel it needs more butter or salt, add it in a little at a time until you get the flavor profile you are looking for.

White Fish Wine Sauce

I placed the fish in aluminum foil and drizzled the olive oil on top with a bit of pepper and a pinch of parsley. I used Barramundi this time, but any white fish will work. Slice the leeks lengthwise and place in with the fish, tossing them in olive oil as well. Add your capers and then pinch the top of the foil together and place in the oven. I baked the fish for about twenty-five minutes, checking on it around fifteen minutes to see how it was going. Depending on the size and thickness it might take less time. You will know when the fish is done when it is opaque and flakes. You can do this by taking the tines of your fork and placing it in the thickest part of the fish and twisting it at a forty-five degree angle. If it is not quite done, cook it a bit longer but remember fish cooks fast so be cautious not too overcook it.

Remove it from the oven and plate. Pour the rest of the sauce over the fish and serve. Pour the remaining wine into your glass and enjoy dinner and a movie!