Catfish from the baking tray

Ingredients for 3 servings:

• 600 g fish fillet(s) (catfish fillet)
• 5 cardamom pods
• 5 grains of allspice
• 1 tsp coriander seeds
• 1 pinch(s) of cayenne pepper
• 7 tbsp olive oil
• 1 tsp, heaped peppercorns, black
• Salt
• 2 tbsp rosemary, finely chopped
• 2 bunch of spring onions
• 200 g bell pepper(s), yellow
• 200 g red bell pepper(s)
• 400 g potatoes
• 3 tbsp parsley, chopped
• 6 tbsp dry white wine
• lemon juice
• Sea salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

Break open the cardamom pods and remove the seeds. Crush them finely in a mortar with the peppercorns, allspice, and coriander. Mix with 4 tablespoons of olive oil, 1 teaspoon of salt, cayenne pepper, and rosemary. Rub the mixture into the catfish fillets and marinate in the refrigerator for 1-2 hours under cling film. Brown the spring onions, bell peppers, and potatoes (all finely chopped) in a large pan. Season with salt and pepper (not too sparingly). Preheat the oven to 200-220°C. Arrange the fish fillets and vegetables on a baking sheet greased with 3 tablespoons of olive oil. Drizzle with the white wine. Cook for 20-25 minutes, depending on the thickness of the fillet. Before serving, sprinkle the fish with sea salt and drizzle with lemon juice. Sprinkle with parsley and serve.