Catfish with vegetables

Ingredients for 1 servings:

• 200 g fish fillet(s), (catfish fillet)
• 150 g leek
• 2 small jacket potatoes
• ½ red bell pepper(s)
• ½ can of tomatoes, already chopped
• ½ cup sour cream
• salt and pepper
• ½ lemon(s)
• 1 tbsp flour
• Paprika powder
• chili powder
• Garlic, dried
• 1 pinch(s) of sugar
• Fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also popular with children

Wash the catfish fillet, pat dry, and drizzle with lemon juice. Boil the potatoes until tender. Peel and cut into pieces. Dice the leek. Dice the bell peppers (you can peel them if you like). Pat the catfish fillet dry again. Season with salt, pepper, and garlic. Coat in flour (only very lightly, shake off any excess flour). Briefly fry the fillet in hot fat on each side in a pan. Then place on a preheated plate, cover with aluminum foil and keep warm in the oven at 50°C. In the same pan, fry the leek, then add the bell pepper. Fry briefly (this is a matter of personal taste; I prefer the vegetables to still have a bite). Add the potatoes and the tomato pieces. Season everything with salt, a pinch of sugar, chili, black pepper and paprika. Stir in the sour cream and serve with the fish. Tip: Instead of the bell pepper, you can also use a carrot; simply grate it finely and proceed as with the bell pepper.