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09 May 2013

Lemony Mashed Vitelotte Potatoes With Baked Fish in Sticks

My 3-year old daughter came home today from kindergarten, holding a colorful cupcake with hearts wrapped in clear plastic wrapper with a little card saying "Ti voglio bene Mamma."  It means I love you Mommy. As she walked through the front door, she was excitedly calling out to me with her little package and she loudly announced that I'm the only one who's supposed to eat it because it's her gift for me for Mother's Day.  I knew she wanted it but she was keeping her teacher's word that it's only for me.  A little pushing finally succumbed to a delightful "Buona!," from her little smile with crumbs. Now, that is a perfect Mother's Day gift. 

When I take pictures of the food, I do it outside the house, right next to the garden where I get a lot of natural light and where I am surrounded by flowers.  My daughter usually bikes around me or tries to catch butterflies in the garden.  One other thing she loves doing is to gather wildflowers for me to use as props for my pictures.  When I  shoot the top view, sometimes, the pictures come along with little hands and  scrunched up flowers or leaves.  That's my prop assistant who takes her job to heart.

I like simple food and simple cooking.  This fish and potato dish is one of them.  It doesn't seem like it came from a quick and easy recipe with one flash of the hand, but it did.  The fish in the sticks were simply covered with breadcrumbs and baked in the oven.  The violet potatoes are regular mashed potatoes with some lemon zest & a few drops of juice for a delicate lemon hint.  Add a touch of an edible pansy and your little plate is ready.  And I am looking at this as a candidate dish for a simple lunch on Mother's Day, because after all, we are supposed to slow down and relax on that day right? 

Have a good week!

Lemony Mashed Vitelotte Potatoes With Baked Fish in Sticks

Serves 2

  • 350 grams potatoes, peeled and chopped
  • 1 teaspoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt & pepper
  • ½ lemon, zest
  • parsley, chopped finely
  • 400 grams fish fillet (I used sole.)
  • ½ cup breadcrumbs
  1. Boil the water in a medium saucepan.  When it boils, add some salt and the potatoes.  Cook the potatoes for 15 minutes or until tender.  Drain the water.  Mash the potatoes.
  2. In a bowl, combine the mashed potatoes, extra virgin olive oil, lemon juice, lemon zest, parsley, salt & pepper.  Shape in a round food mold.  Set aside.
  3. Slice the fish fillet to about 2 inches in height. 
  4. Cover with breadcrumbs on both sides.
  5. Roll with the meat side out then secure with a skewer.  Repeat until you finish all the fish.  Coat with breadcrumbs more if needed.
  6. Sprinkle with salt & pepper.  Drizzle with extra virgin olive oil.
  7. Place them on an oiled baking pan and bake in a pre-heated oven at 200 Celsius for 12 - 15 minutes or until cooked through.
  8. Squeeze a little bit of lemon on the fish if desired.
  9. Serve with the potatoes.