Catfish with tomato crust on fennel, carrot and orange vegetables

Ingredients for 4 servings:

• 4 fish fillets (catfish), 150 g each
• 50 g butter, soft
• 1 slice(s) white bread, or mixed bread, finely diced
• 1 tbsp breadcrumbs
• 2 tbsp tomatoes, dried, chopped
• 1 clove(s) garlic, chopped
• ½ tsp herbs de Provence
• ½ lemon peel, chopped
• 100 ml orange juice
• 1 fennel
• 1 carrot(s)
• salt and pepper

Instructions

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

Slice the fennel and carrot. Place in a saucepan with orange juice and a little salt and pepper, bring to a boil, and simmer for about 2 minutes. In the meantime, clean the catfish and pat it dry. Mix the butter with the breadcrumbs, breadcrumbs, sun-dried tomatoes, garlic, herbs, lemon zest, and a little salt and pepper in a bowl. Spread the mixture evenly over the fish fillets. Place the fennel, carrot, and orange mixture into a baking dish and place the coated fish fillets on top. Bake at 200°C for about 15 minutes, or until the fish is cooked through. If the crust isn’t crispy yet, gratinate for 2 minutes at 230°C (top heat).