So I had the choice this evening to either continue to waste away in front of the TV watching re-runs of Miranda, or share my latest news since returning from the beautiful Italian city that is Sorrento (oh and a delicious recipe too!).
You’ll be pleased to hear I chose the latter!
Sorrento really is the most wonderful place. It’s located on the Amalfi Coast in Southern Italy and has some of the most photographic areas I’ve ever seen in my life! Plus the weather’s reliably hot this time of year and the food is out of this world!
Before I went to Italy for the very first time, Italian cuisine was in my opinion, the tastiest food on the planet. Yes there’s French, Spanish, Greek, Indian, Chinese – all of which I adore, but Italian has to be the more flavourful and diverse.
Pizza, Pasta, Gelato… I must have gained at least a couple of pounds, but it was completely worth it. I mean who knows when my next trip to Italy will be?
The people were lovely too. Writing about it now just makes me want to go back there!
I took so many photographs using my new Nikon D800 camera and it really was a photographer’s paradise.
If you’d like to check the best ones out, feel free to visit my brand new site that’s specifically setup for my newfound photography – AdamWarrenPhoto.com.
There was plenty of food inspiration that I took from my time in Italy which I definitely plan on passing on to you guys through future recipes. Today’s recipe however had no Mediterranean influence whatsoever! I assure you though it tastes great and is also easy, quick and very healthy.
Hope you enjoy it!
- 2 White Fish Fillets (cod, haddock, or any other white fish)
- Salt & Freshly Ground Pepper
- 8-10 Cherry Tomatoes (halved)
- 1 Slice of Lemon
- Fresh Mint Leaves
- 2 teaspoons Paprika
Crushed Potatoes- Large Handful of New Potatoes
- Salt
- Fresh Mint Leaves
- Fresh Salsa
- Pre-heat the oven to 220C (conventional) or 200C (fan-assisted).
- Place each fillet on top of a large enough piece of foil to wrap it in and season with salt & freshly ground pepper.
- Add the paprika, lemon, cherry tomatoes & mint leaves to each piece of fish and fold over the edges of the foil to make a parcel.
- Pour some cold water over an oven tray and place the fish parcels on top and then into the oven for 15 minutes.
- Meanwhile place the new potatoes, salt and mint leaves in a large saucepan, along with enough water to cover and boil for 15 minutes.
- Once the time is up, drain the contents using a colander and return them to the saucepan along with the fresh salsa and lightly crush with a potato masher.
- Unwrap each fish parcel and place the contents over the crushed potatoes on a large enough plate and serve.
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Lemon & Paprika Fish with Crushed Potatoes looks good for an occasion