Catfish or other firm-fleshed fish in herbal broth

Ingredients for 2 servings:

• 500 g fish fillet(s), firm flesh, with few bones, e.g. catfish, char, monkfish, sea bream, etc. (scaled
• 500 ml vegetable stock
• 1 bunch of garden herbs (parsley, thyme, rosemary, etc.) as desired or 1 – 2 packs of frozen herbs
• 1 lemon(s)
• salt and pepper
• 2 tbsp balsamic vinegar, white
• 1 small onion(s)
• 1 piece(s) butter
• 1 shot of white wine

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Low in calories, easy to make and super delicious!

This summer, on my summer vacation in Sicily, I ate and enjoyed fish in herbal broth for the first time. I tried recreating this recipe with catfish. Wash the fish fillets (catfish, monkfish, boneless fillet) or a whole, ready-to-cook fish (fresh sea bream, etc.), pat dry, and drizzle with balsamic vinegar. Let it soak for about an hour. Then season with sea salt and pepper on both sides (inside and out). In the meantime, bring a herbal broth to a boil. I use homemade broth made from root vegetables and herbs. Sauté the onion in a little butter and deglaze with a dash of white wine. Add it to the herbal broth. Chop the herbs and add half of them. Bring the herbal broth to a boil briefly, add the fish, and let it simmer over low heat (do not boil, just simmer) for about 12 minutes. Let it cook longer if necessary, depending on the thickness of the fillets or fish. Serve with lemon and the remaining herbs. Serve with a colorful salad and white bread for dipping in the herbal broth. If desired, you can also add garlic and olive oil.