Catfish fillet in coriander and sour cream sauce

Ingredients for 4 servings:

• 300 g sour cream
• 1 medium-sized lemon(s)
• 2 medium-sized garlic cloves
• 1 tsp, heaped salt
• 1 tsp, levelled black pepper, ground
• 600 g catfish fillet(s)
• 140 g coriander leaves, fresh
• e.g. ground nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick and easy

Squeeze the lemon and zest it. Put the lemon juice and zest in a large pan. Peel the garlic cloves, chop very finely, rub with the salt and add to the pan. Add the sour cream and pepper to the pan, heat, and simmer until the fish is ready. Rinse the catfish fillet with cold water and cut into cubes. Add to the pan and simmer gently for 5 minutes. Wash the coriander leaves and stems, finely chopping the stems in particular. Add the coriander leaves to the sauce and simmer gently for 5 minutes. Serve with potatoes, rice, or pasta or chili noodles. Sprinkle with freshly ground nutmeg after serving. Tip: This recipe also tastes good with other firm fish.