Catfish Fillet on Paprika Puree

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For The Paprika Puree:


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Place bell pepper halves, skin side down, on an oiled baking sheet. Meanwhile, tube at maximum top heat until skin blisters black. Meanwhile, portion the catfish fillet, scoring the skin diagonally 2 to 3 times. Season with salt and juice of one lemon.

Soak a kitchen towel in cold water. Remove the peppers from the oven, place the peppers on the dish towel. After about 1 minute, remove the peppers from the dish and peel off the bell pepper skin. In a hand mixer prepare the peeled peppers with honey to a puree.

Squeeze the still hot potatoes. In a saucepan or saucepan with the paprika puree to a creamy puree. Finally, add the olive oil and season with salt, pepper and the juice of a lemon.

Stir through white bread crumbs and basil. Pull the catfish fillets with the skin side through this mixture. Heat a small amount of olive oil in a frying pan and fry the catfish fillets briefly on the inside. Then turn to the other side and finish frying on the skin side.

To serve, spread the paprika puree evenly in the center of the plate and place the fried catfish fillet on top.

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