Summary

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

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Instructions

1. 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.
2. 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.
3. Pour the fennel, carrot and orange vegetables into a baking dish and place the coated fish fillets on top.
4. Bake at 200 ° C for about 15 minutes or until the fish is done.
5. Shortly before the end, gratinate for 2 minutes at 230 ° C top heat if the crust is not yet crispy.