Catfish fillet with fennel and orange vegetables

Ingredients for 2 servings:

• 2 catfish fillets
• 1 lemon(s)
• 2 tsp horseradish (from the jar)
• salt and pepper
• 3 tbsp flour
• 40 g butter or clarified butter
• 1 m.-large fennel bulb(s)
• 1 orange(s)
• 2 shallots
• ½ tsp coriander seeds
• 3 small tomatoes
• Oil for frying
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Rinse the catfish fillets, pat dry, and drizzle with lemon juice on both sides. Season with salt and pepper, and spread a thin layer of horseradish on each side. Set aside. Cut the fennel into thumb-thick strips, peel and fillet the orange, cut the shallots into eighths lengthwise, and halve the tomatoes. Briefly fry the shallots in hot oil, add the fennel, and season with pepper, salt, and coriander. Reduce the heat and add the orange fillets. Coat the fish fillets in flour on both sides and fry in the hot butter, turning carefully after 2 minutes, and reduce the heat. Add the tomatoes to the fennel and sauté over low heat. Carefully turn the fish again and drizzle with the cooked butter—it should be a nice light brown on both sides. Serve with the vegetables and a lemon wedge and a few parsley leaves. I served each of us a small potato gratin, baked in a small dish.