Refined catfish fillets with colorful tomatoes and oven-baked vegetables

Ingredients for 2 servings:

• 1 tbsp mustard, medium hot
• 1 tbsp honey, liquid
• Salt and pepper from the mill
• 1 tbsp oil
• 2 catfish fillets (skinless) (200 g each)
• 8 small potatoes
• 1 small zucchini
• 1 m.-sized carrot(s)
• 1 m.-large onion(s), red
• 2 tbsp olive oil
• 6 m.-large tomato(s), yellow
• 2 m.-large tomato(s), red
• 1 tbsp parsley, flat, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

To make a marinade, mix mustard, honey, and oil with a pinch each of pepper and salt. Let the catfish fillets marinate in the refrigerator for 60 minutes. Quarter the potatoes, cut the zucchini and carrot into sticks, and eighth the onion. Spread the prepared vegetables on a baking sheet lined with baking paper. Then toss with olive oil, 1/2 teaspoon of salt, and 1 pinch of pepper and bake in a preheated oven at 200°C (top/bottom heat) for 35 minutes. 15 minutes before the end of the cooking time, place the catfish fillets among the vegetables and cook them. Finally, halve the yellow tomatoes, slice the red tomatoes, season with salt and pepper, add to the fish and vegetables on a plate, and serve sprinkled with chopped parsley.