Catfish with Tomato Crust on Fennel, Carrot and Orange Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), (catfish), 150 g each
- 50 g butter, soft
- 1 slice (s) white bread or mixed bread, finely diced
- 1 tablespoon breadcrumbs
- 2 tablespoon tomato (s), dried, chopped
- 1 clove garlic, chopped
- 0.5 teaspoon ½ herbs Provence
- 0.5 ½ lemon peel, chopped
- 100 ml orange juice
- 1 fennel
- 1 carrot (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the fennel and carrot into slices. Put in a saucepan and bring to the boil with orange juice and a little salt and pepper and simmer for about 2 minutes.
- In the meantime, clean the catfish and pat dry. Mix the butter with the bread cubes, breadcrumbs, dried tomatoes, garlic, herbs, lemon zest and a little salt and pepper in a bowl. Distribute the mixture evenly over the fish fillets.
- Pour the fennel, carrot and orange vegetables into a baking dish and place the coated fish fillets on top.
- Bake at 200 ° C for about 15 minutes or until the fish is done.
- Shortly before the end, gratinate for 2 minutes at 230 ° C top heat if the crust is not yet crispy.
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