First, the brown butter, if not available, has to be made. To do this, the butter is slowly heated to medium temperature in a small saucepan. As it simmers, the water in it evaporates and the egg white flocculates. As soon as it has turned brown and gives off a nutty aroma, it can be drained through a paper towel in a sieve.
Preheat the oven to 180 - 200 ° C with top and bottom heat.
Wash and peel the potatoes and cut into approx. 1 cm thick slices. Spread these on a baking sheet and rub the surface with olive oil. After about 30 to 45 minutes, when the potatoes are soft on the inside and crispy on the outside, sprinkle with rosemary and leave in the switched off oven for a few more minutes.
Salt and pepper the catfish fillets. Then fry the fish in half of the previously prepared brown butter at a medium temperature on both sides for 5 to 15 minutes - this depends on the thickness of the fillets.
Wash and cut the tomatoes into eighths. Meanwhile, heat the other half of the brown butter in a saucepan and then add the chopped tomatoes. Fry them briefly and after 1 - 2 minutes add the tomato paste and simmer at a low temperature with the lid closed. Burning should be prevented, preferably by adding a little water. As soon as the tomatoes are soft, raise the temperature and add the honey. Let the liquid reduce completely while stirring and then deglaze with the red wine and pour on. This should just cover the tomato mixture and then be reduced by half. Then season with salt and pepper.
For the pesto, press the garlic and sauté in a little olive oil. Then add the remaining olive oil, the washed and dabbed dry baby spinach and the basil, which has been treated in the same way. Bring to the boil at a low temperature, puree and season with salt, pepper and a little ground ginger.
If the potatoes, the fish, the tomatoes and the pesto are made in parallel, it naturally shortens the total working time.
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