Fish with Oat Flakes and Olives

 Ingredients: For 4 servings For the fish: 4 pieces of white fish fillet; approximately 200 g each (I used pollock) salt and freshly ground pepper 3-4 teaspoons Dijon mustard oats enough to cover the fish on top For the olives: 20-30 g pitted olives chopped 1/4 teaspoon basil 1/4 teaspoon marjoram 1 teaspoon finely chopped fresh parsley 1/2 clove of garlic finely grated 30 ml or 2 tablespoons extra virgin olive oil 1/2 teaspoon honey 1 teaspoon balsamic vinegar freshly ground pepper For lemon puree (optional): 1 kg peeled white potatoes 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon grated lemon zest salt and freshly ground pepper 30 g butter 50 ml milk 1 tablespoon sour cream a pinch of oregano a small pinch of nutmeg

To prepare a delicious dish, start by cutting the potatoes in half or quarters, making sure the pieces are of similar size to cook evenly. Place them in a pot with cold water, adding a teaspoon of salt, and bring to a boil. Let the potatoes boil until tender, about 15-20 minutes, then drain and let them cool slightly.

Meanwhile, prepare the olive mixture. In a bowl, combine the olives with extra virgin olive oil, crushed garlic, lemon juice, finely chopped parsley, salt, and pepper. Mix all the ingredients well, but keep some oil and vinegar aside to adjust the taste at the end. Let the olive mixture rest so the flavors can intensify.

After the potatoes have boiled, focus on the fish. Choose fresh fish fillets, such as sea bream or perch, and prepare a baking tray by greasing it with a drizzle of olive oil. Season the fillets with salt, pepper, and herbs like thyme or rosemary, to taste. Place the fish in the tray and generously brush the top with mustard. This will give a delicious crust and intense flavor.

The fish should be covered with breadcrumbs, which you will mix with a little olive oil to help it stick better. Press gently with your fingers to secure the breadcrumbs on the fish, then place the tray in the preheated oven under the grill. Cook for about 10 minutes or until the fish is golden and crispy, being careful not to dry it out.

Meanwhile, return to the boiled potatoes. Using a blender or potato masher, turn them into puree, adding the diced butter. Mix well until the butter melts completely into the puree. Incorporate the remaining ingredients, such as sour cream and a little milk, to achieve a creamy consistency. Adjust the taste with salt and pepper.

Finally, serve the crispy fish alongside the potato puree and olive mixture, garnishing with a few fresh parsley leaves. This dish not only looks wonderful, but its taste will surely delight the taste buds of everyone who enjoys it. Bon appétit!

 Tags:  greenery garlic potatoes milk unt oil sour cream over olives lemon honey