Catfish carbonade with green sauce, mixed vegetables and garlic mashed potatoes

Ingredients for 4 servings:

• 4 fish fillets (wolffish fillets), approx. 180 g each
• 4 tbsp breadcrumbs
• Salt
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 zucchini
• 1 bunch of spring onions
• 1 shallot(s)
• 2 tbsp olive oil
• salt and pepper
• 500 g potatoes
• 3 garlic cloves
• 2 tbsp parsley, finely chopped
• Milk
• 1 tbsp butter
• Salt
• 2 tbsp parsley, chopped
• 1 tbsp chives, chopped
• 2 tbsp mint, chopped
• 2 tbsp capers
• 1 garlic clove(s)
• 1 tsp mustard, medium hot
• 1 tbsp fig mustard
• 100 ml olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

The wolffish is a fish with many names. It is also called wolffish, wolffish, clipfish, oysterfish, or catfish. You will rarely see wolffish whole at markets, as it is, by its very nature, a particularly ugly bird for traders and cooks, usually ending up as bycatch in fishing nets. Because its meat is almost always sold as fillets or cut crosswise as chops, it is also known as carbonade fish. Got it? So, now for the recipe. Finely dice the bell pepper. Cut four approximately 6 mm wide strips from the zucchini lengthwise and cut into cubes. Cut the spring onions into small rolls and finely dice the shallots. Heat olive oil in a pan, sauté the shallots until translucent, add the remaining vegetables, and cook in the uncovered pan over medium heat. Turn frequently and season with salt and pepper. Peel the potatoes and garlic, dice the potatoes, and boil them with the garlic cloves in lightly salted water until tender. Drain the water, mash the potatoes and garlic with a potato masher, adding milk until the desired consistency is reached. Melt the butter in the puree and mix with the parsley. For the sauce, puree all ingredients in a blender until creamy. Season with salt and pepper and refrigerate until ready to serve. Season the wolffish cutlets with salt, coat them in breadcrumbs, and fry them in hot olive oil over medium heat until browned on both sides. Check the sides for cooking. The cutlets should be just cooked through. To serve, spoon the green sauce onto a plate, place the fish fillet in the sauce, and place the mashed potatoes and vegetables next to it.