The simple recipe for “Potato-Rosemary Crusted Fish Fillets,” from Dr. Weil, asks us to fry fish fillets covered with grated potato. An interesting idea, right? I liked the resulting crispy potatoes, while the fish was still moist. And that bit of dried rosemary really worked with both components of this dish.

I doubled the amounts in this recipe, in order to use 27 oz. of mahi mahi, which is a nice, firm, thick, white fish. I added 1 tsp. salt and 1/2 tsp. black pepper to my grated potato, before patting it all onto my fish fillets. This recipe is cute and not too precious; why not grate a potato and cover your fish with it? When I found some beautiful golden beets in my Food Coop, I had to try the “Roasted Beet Salad with Barley, Feta, and Red Onion,” from the kitchn. I roasted the beets, wrapped in foil, for 55 minutes, until they were tender and wonderfully sweet. Soaking my minced red onion in cold water for 30 minutes produced tastefully tame onions. Neat!

The feta cheese was a perfect addition for this salad, and the scallions were plentiful but harmless. My salad needed 1 tsp. salt and 1/4 tsp. black pepper. The ultimate winner here was the texture of the incredible cooked barley. This grain is magnificent and I will always thrill in it.

PRICES
Mahi Mahi Fillets (27 oz.) = $18.06
Potato (10 oz.) = .78¢
Gold Beets (4) = $3.58
Red Onion (1 small) = .69¢

RECIPES: potatoes + fish + simplicity = pleasantness; revel in barley’s consistency, in a salad full of sweet and salt and tang PREP TIMES: eat fish after 30 minutes of prep and cooking; pull the barley salad together after an hour or so TASTES: white fish coated in rosemary-scented potatoes needs only to fry in olive oil to be lovely; sweet beets, red onions, and feta cheese are members of barley’s strong team, as advertised in this salad

Next time, I will cook “Farro & Herbs,” from 101cookbooks.com, along with “Roasted Radishes with Radish Greens,” from the April 2009 issue of Food and Wine. Sounds wonderful. See my food when you come back to my site on Thursday, July 8.